Crispy Blackened Barramundi with Pineapple Salsa and Scallion Rice

This vibrant dish brings together the bold flavors of blackened fish with the sweet-tangy kick of pineapple salsa. The barramundi gets a crispy, spiced crust while staying tender inside, perfectly complemented by the fresh salsa.

On the side, fluffy jasmine rice mixed with scallions and lime adds a zesty base and roasted green beans round out the meal with a satisfying crunch. It’s a balanced, colorful dinner that feels like a mini escape to the tropics.

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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. Adjust rack to top position and preheat oven to 425°F. Wash and dry all produce. Trim and thinly slice scallions, separating whites and greens. Heat a drizzle of oil in a small pot over medium-high heat. Add scallion whites and cook 1-2 minutes. Stir in rice and ¾ cup water (1½ cups for 4 servings). Bring to a boil, cover, reduce heat to low and cook until tender, about 15 minutes.
2. Meanwhile, drain pineapple over a small bowl, reserving juice. Roughly chop pineapple. Trim green beans. Zest and quarter lime. In a second small bowl, combine pineapple, scallion greens, lime zest (to taste), juice from 1 lime wedge and 2 tbsp pineapple juice (3 tbsp for 4 servings). Season with salt and pepper.
3. Toss green beans on a baking sheet with a drizzle of oil, salt and pepper. Roast on top rack until browned and tender, 10-12 minutes.
4. Pat barramundi dry with paper towels; season all over with salt and pepper. Season flesh side with southwest spice blend and rub to coat evenly.
5. Heat a large drizzle of oil in a large pan over medium-high heat. Add barramundi, skin side down. Cook until skin is crispy, 4-5 minutes (lower heat if browning too quickly). Flip and cook until fish is cooked through, 2-3 minutes. Transfer to a paper-towel-lined plate.
6. Fluff rice with a fork; stir in 1 tbsp butter (2 tbsp for 4 servings), remaining lime zest (to taste) and juice from 1 lime wedge. Season with salt and pepper. Divide rice, barramundi and green beans among plates. Top fish with salsa. Serve with remaining lime wedges.

Recipe Tips

FAQ

Can I use frozen barramundi?

Yes, just thaw it completely in the refrigerator overnight and pat dry before cooking.

What can I substitute for southwest spice blend?

Mix together chili powder, cumin, garlic powder and a pinch of cayenne for a similar flavor.

How do I store leftovers?

Store components separately in airtight containers in the fridge for up to 2 days. Reheat gently to avoid overcooking the fish.