Baja Barramundi

Name: Baja Barramundi with Turmeric Quinoa, Salsa Fresca & Lime Crema
Yield: 2 servings
Cuisine: Mexican
Ingredients: 1 1/2 tbsp Sour Cream; 1/2 cup Quinoa; 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; 2 tsp Cooking Oil, tsp; tsp Salt, tsp; tsp Black Pepper, tsp; 2 tbsp Butter, tbsp

with Turmeric Quinoa, Salsa Fresca & Lime Crema

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

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Ingredients

Servings

1 1/2 tbsp Sour Cream
1/2 cup Quinoa
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
2 tsp Cooking Oil, tsp
tsp Salt, tsp
tsp Black Pepper, tsp
2 tbsp Butter, tbsp

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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. 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 medium-high 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.

Barramundi is fully cooked when internal temperature reaches 145º.

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