Baja Barramundi

Name: Baja Barramundi with Turmeric Quinoa & Salsa Fresca
Yield: 2 servings
Cuisine: Mexican
Ingredients: 1/2 cup Quinoa; 2 tbsp Sour Cream; 1 tsp Cumin; 1 tsp Turmeric; 4 oz Tomato; 10 oz Barramundi; 1 Mushroom; 1 Lime; 2 unit Scallions; 1/4 oz Cilantro; 1 unit Chili Pepper; tsp Salt, tsp; 2 tbsp Butter, tbsp; 2 tsp Cooking Oil, tsp; tsp Black Pepper, tsp

with Turmeric Quinoa & Salsa Fresca

By Recipe0 System

Salsa fresca is our favorite way to channel warm-weather vibes all year round. It’s juicy and tangy with a touch of heat, making it the perfect complement to crispy, turmeric-and-cumin-spiced barramundi. The fillets are served on top of steamy quinoa and blanketed in lime crema and said salsa. No matter the temperature, one bite of this delicious dish will make everything feel a whole lot sunnier.

Mexican

Main Course

Difficulty: medium
Rating: No ratings yet

Start Cooking

Ingredients

Servings

1/2 cup Quinoa
2 tbsp Sour Cream
1 tsp Cumin
1 tsp Turmeric
4 oz Tomato
10 oz Barramundi
1 Mushroom
1 Lime
2 unit Scallions
1/4 oz Cilantro
1 unit Chili Pepper
tsp Salt, tsp
2 tbsp Butter, tbsp
2 tsp Cooking Oil, tsp
tsp Black Pepper, tsp

View Shopping List

Rate this recipe

Original Source

www.hellofresh.com

Instructions

6 steps

1

Wash and dry produce.

Trim and thinly slice scallions, separating whites from greens. Halve tomatoes. Mince cilantro. Zest and quarter lime (for 4 servings, zest one lime and quarter both). Mince chili.
2

Melt 1 TBSP butter in a small pot over medium-high heat. Add half the scallion whites and ¼ tsp turmeric (½ tsp for 4 servings); cook until fragrant, 1 minute (you’ll use more turmeric later).

Add 1 cup water, stock concentrate, and a big pinch of salt. Bring to a boil, then stir in quinoa. Cover and reduce heat to low. Cook until quinoa is tender, 15-20 minutes.

Keep covered off heat until ready to serve.
3

While quinoa cooks, in a medium bowl, combine tomatoes, cilantro, remaining scallion whites, and juice from half the lime (whole lime for 4 servings). Season with salt and pepper. If you like your salsa spicy, stir in chili to taste.
4

In a small bowl, combine sour cream, a big squeeze of lime juice, and as much lime zest as you like. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.
5

In a second small bowl, combine cumin and ¼ tsp remaining turmeric (½ tsp for 4 servings). (Be sure to measure the turmeric—we sent more.)

Pat barramundi* dry with paper towels. Season all over with salt and pepper. Season flesh sides with spice mixture.

Heat a large drizzle of oil in a large, preferably nonstick, pan over mediumu0002high heat. Add barramundi skin sides down and cook until skin is crispy, 4-5 minutes. Flip and cook until fish is opaque and cooked through, 2-3 minutes more.
6

Fluff quinoa with a fork; stir in scallion greens and 1 TBSP butter (2 TBSP for 4 servings) and season with salt and pepper.

Divide between plates. Top quinoa with barramundi; garnish with salsa fresca and crema. Serve with any remaining lime wedges on the side.

From the same drawer

Related Recipes

Kids’ Sweet Potato & Corn Quesadillas

medium

Cheesy Plant-Based Protein Tostadas Protein that tastes like meat (without the meat)

medium

Sweet Potato, Bean & Beef Power Bowl

medium

Salsa Macha Chicken & Rice Bowls

medium

Comments (0)

No comments yet. Be the first to comment!

Shopping List

Your list is empty

Add recipes to your shopping list to see ingredients here.