<35 style=”text-align: center;”>with Yellow Rice & Salsa Fresca

Yield: 2 Servings

Nonstick pan or not, we understand if you’ve had an incident (or two) involving fish skin, scraping, and your pan. The key to a clean release? Leave the fillets alone! Once the skin crisps up, the fish will separate from the pan on its own and be ready to flip.
Barramundi is fully cooked when internal temperature reaches 145°F.

• 2scallions
• 1lime
• ½cup jasmine rice
• 1tsp cumin
• 4oz grape tomatoes
• ¼oz cilantro
• 1chili pepper
• 1tsp turmeric
• 1oz mushroom stock concentrate
• 1½TBS sour cream
• 10oz barramundi
• 2tsp cooking oil
• 2TBS butter

Prep:

Wash and dry produce.

Trim and thinly slice scallions, separating whites from greens. Halve tomatoes. Mince cilantro. Zest and quarter lime. Mince chili.

Cook rice:

Melt 1 TBS butter in a small pot over medium-high heat. Add half the scallion whites and ¼ tsp turmeric, cook until fragrant, 1 minute. (You’ll use more turmeric later.)

Stir in rice, ¾ cup water, stock concentrate, and a big pinch of salt. Bring to a boil, cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.

Keep covered off heat until ready to serve.

Make salsa fresca:

While rice 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.

Make crema:

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.

Cook fish:

In a second small bowl, combine cumin and ¼ tsp remaining turmeric. (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- to 5-minutes. Flip and cook until fish is opaque and cooked through, 2- to 3-minutes more.

Finish & serve:

Fluff rice with a fork, stir in scallion greens and 1 TBS butter and season with salt and pepper.

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