Barramundi with 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
• scallions
  4 unit
• southwest spice blend
  2 tsp
• vegetable oil
  4 tsp
• water
  ¾ cup

🍳 Cookware

• oven
• small pot
• small bowl
• zester
• small bowl
• baking sheet
• large pan
• fork

1. 

   1

   Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. Trim and thinly slice scallions , separating whites from greens. Heat a drizzle of vegetable oil in a small pot over mediumhigh heat. Add scallion whites; cook ⏱️ 30 seconds to ⏱️ 1 minute . Stir in jasmine rice and water (1½ cups for 4 servings). Bring to a boil, then cover and reduce heat to low. Cook until tender, ⏱️ 15 minutes to ⏱️ 18 minutes .

   scallions: 4 unit, vegetable oil: 4 tsp, jasmine rice: 1 c, water: ¾ cup
2. 

   2

   Meanwhile, drain pineapple over a small bowl , reserving juice. Roughly chop fruit. Trim green beans . Zest and quarter lime with a zester (quarter both limes for 4 servings). In a separate small bowl , combine pineapple, scallion greens, lime zest to taste, juice from 1 lime wedge, and 2 TBSP pineapple juice (3 TBSP for 4). 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 to ⏱️ 15 minutes .
4. 

   4

   Pat barramundi dry with paper towels ; season all over with salt and pepper. Season flesh side 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 fish, skin sides down. Cook until skin is crispy, ⏱️ 4 minutes to ⏱️ 5 minutes . (TIP: Lower heat if skin begins to brown too quickly.) Flip and cook until fish is opaque and cooked through, ⏱️ 2 minutes to ⏱️ 3 minutes . Turn off heat; transfer to a paper-towel-lined plate.
6. 

   6

   Fluff rice with a fork ; stir in 1 TBSP butter (2 TBSP for 4 servings), juice from 1 lime wedge and as much remaining lime zest as you like. Season with salt and pepper. Divide rice, fish, and green beans between plates. Top fish with salsa. Serve with remaining lime wedges on the side.

   butter: 2 tbsp