Spicy Mexican-Style Barramundi

🥘 Ingredients

• barramundi
  20 oz
• black pepper
  1 tsp
• chili powder
  2 tsp
• cilantro
  ½ oz
• cooking oil
  1 tsp
• corn
  2 unit
• feta cheese
  1 c
• honey
  2 tsp
• lime
  2 unit
• mayonnaise
  4 tbsp
• olive oil
  3 tbsp
• paper towels
• salt
  1 tsp
• scallions
  4 unit
• sour cream
  3 tbsp
• sugar
  0.13 tsp

🍳 Cookware

• large pan
• medium bowl
• small bowl

1. 

   1

   Wash and dry produce. Drain and rinse corn ; thoroughly pat dry with paper towels . Thinly slice scallions , separating whites from greens. Roughly chop cilantro . Zest and quarter lime . Heat a large pan over high heat. Add corn and a big pinch of sugar ; cook, stirring occasionally, until lightly charred, ⏱️ 5 minutes (TIP: Cover pan if corn begins to pop.) Turn off heat; transfer to a medium bowl . Wash out pan. Stir scallion whites, mayonnaise , sour cream , feta cheese , half the cilantro, juice from half the lime, salt , black pepper , and as much chili powder as you like (save some for Step 3) into bowl with corn. Transfer to freezer to quickly cool. TIP: Low on freezer space? Transfer corn salad to a shallow bowl, spread out, then refrigerate for quick cooling!

   corn: 2 unit, paper towels, scallions: 4 unit, cilantro: ½ oz, lime: 2 unit, sugar: 0.13 tsp, mayonnaise: 4 tbsp, sour cream: 3 tbsp, feta cheese: 1 c, salt: 1 tsp, black pepper: 1 tsp, chili powder: 2 tsp
2. 

   2

   In a small bowl , combine scallion greens, lime zest, half the honey , remaining cilantro, 1½ TBSP of olive oil , juice from one lime wedge, salt, and pepper (all the honey, 3 TBSP olive oil, and juice from two lime wedges for 4 servings). Stir vigorously with a spoon until scallions and cilantro have wilted, ⏱️ 30 seconds .

   honey: 2 tsp, olive oil: 3 tbsp
3. 

   3

   Pat barramundi dry with paper towels. Season generously with salt, pepper, and as much remaining chili powder as you like. Heat a drizzle of cooking oil in pan used for corn over medium-high heat. Add barramundi, skin sides down; cook until skin is crispy, ⏱️ 5 minutes ; flip and cook until opaque and cooked through, ⏱️ 3 minutes more.

   barramundi: 20 oz, cooking oil: 1 tsp
4. 

   4

   Divide esquites-style salad between plates. Top with barramundi. Drizzle cilantro-lime oil over barramundi or serve on the side for dipping. Serve.