Blackened Barramundi with Mango Salsa and Scallion Lime Rice

This blackened barramundi recipe brings together the bold, smoky flavors of blackened seasoning with the bright, fresh taste of mango salsa. The fish is perfectly crispy on the outside while staying tender and flaky inside. Paired with roasted green beans and a fluffy scallion lime rice, this dish is a complete meal that feels like a tropical escape.

The mango salsa adds a sweet and tangy contrast to the spiced fish, while the rice gets a lift from fresh scallions and zesty lime zest. It’s a simple yet impressive dinner that comes together in just 30 minutes, making it perfect for busy weeknights when you crave something special.

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Ingredients

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

4 ounce MangoView ingredient guideLike ingredientDislike ingredient

10 ounce BarramundiView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 425°F (220°C). Rinse the jasmine rice in a fine-mesh sieve until the water runs clear. In a small pot, combine the rice with 1 cup of water and a pinch of salt. Bring to a boil, then reduce heat to low, cover and simmer for 15 minutes. Remove from heat and let stand, covered, for 5 minutes.
2. While the rice cooks, trim the ends of the green beans and place them on a baking sheet. Drizzle with olive oil, season with salt and pepper and toss to coat. Roast in the oven for 12-15 minutes, until tender and slightly charred.
3. Meanwhile, prepare the mango salsa. Peel and dice the mango into small cubes. Zest and juice the lime. Thinly slice the scallions, separating the white and green parts. In a small bowl, combine the mango, lime zest, lime juice and the green parts of the scallions. Season with a pinch of salt and set aside.
4. Pat the barramundi fillets dry with paper towels. Rub the southwest spice blend evenly over both sides of the fish. Heat a large non-stick skillet over medium-high heat and add a drizzle of oil. Place the fish in the skillet and cook for 3-4 minutes per side, until blackened and cooked through (the fish should flake easily with a fork).
5. Fluff the cooked rice with a fork and stir in the white parts of the scallions and a little extra lime zest if desired. Divide the rice between plates, top with the blackened barramundi and serve with the roasted green beans. Spoon the mango salsa over the fish and garnish with additional scallion greens if desired.

Recipe Tips

FAQ

Can I use frozen barramundi?

Yes, just thaw it completely and pat it very dry before seasoning to ensure a good sear.

What can I substitute for southwest spice blend?

You can make your own by mixing 1 teaspoon paprika, 1/2 teaspoon cumin, 1/2 teaspoon garlic powder, 1/4 teaspoon cayenne and 1/4 teaspoon black pepper.

How do I store leftovers?

Store the components separately in airtight containers in the refrigerator for up to 2 days. Reheat the fish gently in a skillet to avoid drying it out.