Blackened Barramundi with Pineapple Salsa and Scallion Rice

This blackened barramundi with pineapple salsa brings tropical vibes to your dinner table any time of year. The fish is seasoned with a smoky spice blend and pan-seared until crispy, then topped with a fresh salsa made from juicy pineapple, scallions and lime. It’s a bright, balanced dish that feels like a vacation on a plate.

On the side, you’ll find fluffy jasmine rice mixed with scallions and a touch of butter, plus roasted green beans that add a savory crunch. Everything comes together in about 30 minutes, making it perfect for a busy weeknight when you want something special without the fuss.

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Ingredients

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

4 ounce PineappleView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

10 ounce BarramundiView ingredient guideLike ingredientDislike ingredient

1 teaspoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

4 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

salt to tasteView ingredient guideLike ingredientDislike ingredient

pepper to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F with rack in top position. Wash and dry all produce. Trim and thinly slice scallions, separating white and green parts.
2. Heat a drizzle of oil in a small pot over medium-high heat. Add scallion whites and cook for 30 seconds to 1 minute. Stir in rice and 3/4 cup water. Bring to a boil, cover, reduce heat to low and cook until tender, 15-18 minutes.
3. Meanwhile, drain pineapple over a small bowl, reserving juice. Roughly chop pineapple. Trim green beans. Zest and quarter the lime. In a small bowl, combine chopped pineapple, scallion greens, lime zest to taste, juice from 1 lime wedge and 2 tablespoons reserved pineapple juice. Season with salt and pepper.
4. 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.
5. Pat fish dry with paper towels and season all over with salt and pepper. Season flesh side with southwest spice blend, rubbing to coat evenly.
6. Heat a large drizzle of oil in a large pan over medium-high heat. Add fish skin-side down and cook until skin is crispy, 4-5 minutes (lower heat if browning too quickly). Flip and cook until fish is opaque and cooked through, 2-3 minutes. Transfer to a paper-towel-lined plate.
7. Fluff rice with a fork; stir in butter, juice from 1 lime wedge and remaining lime zest to taste. Season with salt and pepper. Divide rice, fish and green beans between plates. Top fish with pineapple salsa and serve with remaining lime wedges.

Recipe Tips

FAQ

Can I use frozen barramundi for this recipe?

Yes, just thaw it completely in the refrigerator overnight and pat it dry before seasoning to ensure a crispy skin.

What can I substitute for southwest spice blend?

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

Can I make 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.