Blackened Barramundi with Pineapple Salsa and Scallion Rice

This blackened barramundi with pineapple salsa is the perfect way to bring a taste of the tropics to your dinner table. The fish is seasoned with a bold southwest spice blend and pan-seared until crispy, then topped with a sweet and tangy pineapple salsa. Served alongside fluffy scallion rice and roasted green beans, this meal is balanced, vibrant and incredibly satisfying.

Best of all, this recipe comes together in just 30 minutes, making it an ideal choice for busy weeknights. The combination of spicy, sweet and savory flavors will transport you to a sunny paradise, no matter the weather outside.

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Ingredients

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView 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 strainer until the water runs clear.
2. In a small saucepan, 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 15-18 minutes until tender. Remove from heat and let stand covered for 5 minutes.
3. 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 for 12-15 minutes, until tender and slightly charred.
4. Pat the barramundi fillets dry with paper towels. Rub the southwest spice blend evenly over both sides of the fish.
5. Heat a large non-stick skillet over medium-high heat and add a drizzle of oil. Cook the barramundi for 3-4 minutes per side, until blackened and cooked through (internal temperature reaches 145°F).
6. While the fish cooks, prepare the pineapple salsa: In a small bowl, combine diced pineapple (if using fresh, about 1/2 cup), the juice of half the lime and a pinch of salt. Stir to combine.
7. Thinly slice the scallions (white and green parts). Fluff the cooked rice with a fork and stir in the scallions and a squeeze of lime juice from the remaining half.
8. To serve, divide the scallion rice between plates. Top with the blackened barramundi, spoon pineapple salsa over the fish and serve the roasted green beans on the side.

Recipe Tips

FAQ

Can I use frozen barramundi for this recipe?

Yes, just thaw the fillets completely in the refrigerator overnight or under cold running water, then pat dry before seasoning.

What can I substitute for the southwest spice blend?

You can make your own by combining chili powder, cumin, garlic powder, onion powder, paprika and a pinch of cayenne.

Can I prepare the pineapple salsa ahead of time?

Absolutely! The salsa can be made up to a day in advance and stored in the refrigerator. Just give it a stir before serving.