Blackened Barramundi & Mango Salsa

Name: Blackened Barramundi & Mango Salsa with Scallion Rice & Roasted Green Beans
Yield: 2 servings
Cuisine: Mexican
Ingredients: 6 oz Green Beans; 1/2 cup Rice; 4 oz Mango; 10 oz Barramundi; 1 Lime; 2 unit Scallions; 1 tbsp Southwest Spice Blend

with Scallion Rice & Roasted Green Beans

By Recipe0 System

Mango salsa is our favorite way to feel warm weather vibes all year round. It’s sweet, juicy, and tangy, making it the perfect complement to crispy, spiced barramundi. On the side, there’s roasted green beans and fluffy rice mixed with scallions and tangy lime zest. 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

6 oz Green Beans
1/2 cup Rice
4 oz Mango
10 oz Barramundi
1 Lime
2 unit Scallions
1 tbsp Southwest Spice Blend

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. Trim and thinly slice scallions, separating whites from greens. Heat a drizzle of oil in a small pot over medium-high heat. Add scallion whites; cook 1 minute. Stir in rice and ¾ cup water (1½ cups for 4 servings). Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
2

While rice cooks, drain mango, discarding juice; roughly chop. Trim green beans, if necessary. Zest and quarter lime (for 4 servings, zest 1 lime and quarter both). In a small bowl, combine mango, scallion greens, and a squeeze of lime juice to taste. Season with salt and pepper.
3

Toss green beans on a baking sheet with a drizzle of oil, salt, and pepper. Roast on top rack until browned and tender, 12-15 minutes.
4

While green beans roast, pat barramundi dry with paper towels; season all over with salt and pepper. Season flesh sides with half the Southwest Spice (use all for 4 servings); rub to evenly coat.
5

Heat a large drizzle of oil in a large pan over medium-high heat. Add barramundi skin sides down. Cook until skin is crispy, 4-5 minutes. (TIP: Lower heat if skin begins to brown too quickly.) Flip and cook until fish is opaque and cooked through, 2-3 minutes. Remove pan from heat.
6

Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings) and lime zest. Season with salt and pepper. Divide rice, barramundi, and green beans between plates. Top fish with salsa. Serve with remaining lime wedges on the side.

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