Blackened Barramundi and Pineapple Salsa

🥘 Ingredients

• barramundi
  20 oz
• butter
  2 tbsp
• green beans
  12 oz
• jasmine rice
  1 c
• lime
  2 unit
• paper towels
• pepper
• pineapple
  8 oz
• salt
• scallion
  4 unit
• southwest spice blend
  2 tsp
• vegetable oil
  2.667 tbsp

🍳 Cookware

• small pot
• small bowl
• baking sheet
• large pan

1. 

   1

   Adjust rack to top position and preheat oven to 425°F. Wash and dry all produce. Trim and thinly slice scallion , separating whites from greens. Heat a drizzle of vegetable oil in a small pot over medium-high heat. Add scallion whites; cook ⏱️ 2 minutes . Stir in jasmine rice and ¾ cup water (1½ cups for 4 servings). Bring to a boil, then cover and reduce heat to low. Cook until tender, ⏱️ 15 minutes .

   scallion: 4 unit, vegetable oil: 2.667 tbsp, jasmine rice: 1 c
2. 

   2

   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 .

   pineapple: 8 oz, green beans: 12 oz, lime: 2 unit, salt, pepper
3. 

   3

   Toss green beans on a baking sheet with a drizzle of oil, salt, and pepper. Roast on top rack until browned and tender, ⏱️ 12 minutes .
4. 

   4

   Pat barramundi dry with paper towels ; season all over with salt and pepper. Season flesh side of fish with southwest spice blend ; rub to evenly coat.

   barramundi: 20 oz, paper towels, southwest spice blend: 2 tsp
5. 

   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, ⏱️ 5 minutes . (TIP: Lower heat if skin begins to brown too quickly.) Flip and cook until fish is cooked through, ⏱️ 3 minutes . Turn off heat; transfer to a paper-towel-lined plate.
6. 

   6

   Fluff rice with a fork; stir in butter 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 between plates. Top fish with salsa. Serve with remaining lime wedges on the side.

   butter: 2 tbsp