Spiced Barramundi with Turmeric Quinoa and Salsa Fresca

This vibrant dish brings together crispy, spice-crusted barramundi with fluffy turmeric quinoa and a bright salsa fresca. The combination of earthy cumin and turmeric on the fish pairs beautifully with the tangy lime crema and fresh tomato salsa.

Perfect for a quick weeknight dinner, this recipe is packed with flavor and comes together in just 25 minutes. Serve the barramundi over a bed of quinoa, then top with salsa and crema for a restaurant-quality meal at home.

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Ingredients

0.5 cup QuinoaView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 teaspoon CuminView ingredient guideLike ingredientDislike ingredient

1 teaspoon TurmericView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

10 ounce BarramundiView ingredient guideLike ingredientDislike ingredient

1 unit Mushroom Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 unit Chili PepperView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Rinse the quinoa and cook according to package directions, substituting water with mushroom stock concentrate for extra flavor. Fluff with a fork and set aside.
2. While quinoa cooks, prepare the salsa: dice the grape tomatoes, thinly slice the scallions, chop the cilantro and finely dice the chili pepper (remove seeds for less heat). Combine in a bowl with a squeeze of lime juice and a pinch of salt. Mix well.
3. Make the lime crema: in a small bowl, combine sour cream with the zest and juice of half the lime. Season with salt and pepper to taste.
4. Pat the barramundi fillets dry and season both sides with cumin, turmeric, salt and pepper.
5. Heat cooking oil in a non-stick skillet over medium-high heat. Add the fillets and cook for 3-4 minutes per side, until golden and cooked through. In the last minute, add butter to the pan and baste the fish for extra richness.
6. To serve, divide the turmeric quinoa between plates, top with barramundi fillets, spoon over the salsa fresca and drizzle with lime crema. Garnish with extra cilantro if desired.

Recipe Tips

FAQ

Can I use a different type of fish?

Yes, you can substitute barramundi with other firm white fish like sea bass, cod or tilapia.

What can I use instead of sour cream?

Greek yogurt or a dairy-free alternative like coconut yogurt works well for the crema.

How do I store leftovers?

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