Crispy Barramundi with Corn and Poblano Hash and Salsa Fresca

This vibrant dish brings together crispy, spiced barramundi fillets and a smoky-sweet hash of roasted poblano, corn, onion and potatoes. Topped with a bright homemade salsa and a drizzle of tangy lime crema, every bite is a balance of textures and flavors.

Perfect for a weeknight dinner that feels special, this recipe is packed with protein and bold Southwestern flair. Serve it straight from the skillet for a meal that’s as beautiful as it is delicious.

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Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

10 ounce BarramundiView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

1 unit CornView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Dice potatoes into ½-inch cubes. Halve, peel and dice onion. Remove seeds from poblano and dice. Cut corn kernels from cob. Dice tomato. Zest and juice lime.
2. Toss potatoes, onion, poblano and corn with a drizzle of oil, salt and pepper. Spread on a baking sheet and roast for 20-25 minutes until tender and lightly browned.
3. Meanwhile, pat barramundi dry and season with Southwest spice blend, salt and pepper. Heat a non-stick skillet over medium-high heat with a little oil. Cook fillets 3-4 minutes per side until golden and cooked through.
4. In a small bowl, combine sour cream, half the lime juice and a pinch of salt to make lime crema. In another bowl, mix diced tomato, remaining lime juice, lime zest and a pinch of salt for salsa fresca.
5. Divide hash among plates, top with barramundi, spoon salsa fresca over fish and drizzle with lime crema. Serve immediately.

Recipe Tips

FAQ

Can I use a different fish?

Yes, any firm white fish like cod or tilapia works well.

Is this dish spicy?

It has a mild heat from the poblano and Southwest spice. Adjust by adding more or less spice.

Can I make this ahead?

The hash and crema can be made a day ahead. Cook the fish fresh for best texture.