Baja Barramundi
BAJA BARRAMUNDI WITH YELLOW RICE, SALSA FRESCA, AND ZESTY CREMA
PREP TIME: 10 Minutes/ COOK TIME: 35 Minutes
SERVING SIZE: Makes 2 (Based off My Fitness Pal App)/ CALORIES: 560
DIFFICULTY LEVEL: EASYINGREDIENTS: Scallions, Cilantro, Lime, Turmeric, Sour Cream, Cumin, Barramundi, Jasmine. Rice, Grape Tomatoes, Mushroom Stock Concentrate, Chili Pepper
Step 1: Prep
Wash and dry produce. Trim and thinly slice scallions, halve tomatoes, mince cilantro, zest and quarter lime, mince chili.
Step 2: Cook Rice
Melt 2 TBSP of butter in a small pot over medium heat. Add scallions, and 1/4 tsp of turmeric, 1/4 tsp of salt.
Stir in rice, stock concentrate, and 1 cup of water. Bring to a boil, then cover, and REDUCE HEAT TO LOW.
Cook for 15 minutes
Keep covered off heat until ready to serve.
Step 3: Make Salsa Fresca
While rice cooks, in a medium bowl, combine tomatoes, cilantro, juice from half the lime, and remaining scallions. Season with 1/4 salt and pepper.
If you like spicy salsa, stir in chili pepper.
Step 4: Make Crema
In a small bowl, combine sour cream, a big squeeze of lime juice, and lime zest. Stir in water 1 tsp at a time until mixture reaches drizzling consistency. Season with 1/4 tsp of salt and pepper.
Step 5: Cook Fish
In a small bowl, combine cumin, and 1/4 tsp of turmeric.
Pat barramundi dry with paper towels, season all over with 1/4 tsp of salt and pepper. Season flesh sides with spice mixture.
Heat a large drizzle of oil in a large pan. Add barramundi, skin sides down, and cook until skin is crispy for 5 minutes. Flip and cook fish for 2 more minutes.
Step 6: Finish and Serve
Divide rice between plates, top with barramundi. Garnish with Salsa Fresca, and Crema.
Serve Hot and Enjoy!
