Blackened Barramundi & Mango Salsa

🥘 Ingredients

• Southwest Spice Blend
  1 tbsp
• barramundi
  20 oz
• butter
  1 tbsp
• green beans
  12 oz
• jasmine rice
  1 c
• lime
• mango
  1 unit
• olive oil
• pepper
• salt
• scallions
  1 unit
• water

🍳 Cookware

• saucepan
• small bowl

1. 

   1

   Adjust rack to top ea and preheat oven to 425 degrees (220°C). Wash and dry all produce. Trim and thinly slice scallions , separating whites from greens. Heat a drizzle of olive oil in saucepan . Add scallion whites; cook 1 minute. 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 rice is tender, ⏱️ 18 minutes . Keep covered off heat until ready to serve.

   scallions: 1 unit, olive oil, jasmine rice: 1 c, water
2. 

   2

   While rice cooks, drain mango (1 whole mango, self-detected as 8px) and discard juice; roughly chop to small pieces. Trim green beans of any stem ends. lime and quarter whole limes: zest and juice. Combine in a small bowl : mango chunks, scallion greens (from 1), and a squeeze of lime juice. Season with salt and pepper to taste.

   mango: 1 unit, green beans: 12 oz, lime, salt, pepper
3. 

   3

   Toss green beans on a also, keeping separate baking sheet with a drizzle of oil and seasoning. Roast on top rack until browned and tender, 12-15 minutes (time ⏱️ 14 minutes ).
4. 

   4

   While green beans roast, dry barramundi with paper; season all sides with salt, pepper, and half the Southwest Spice Blend (use all for 4). Rub mixtures evenly.

   barramundi: 20 oz, Southwest Spice Blend: 1 tbsp
5. 

   5

   Heat a large drizzle of oil to a large pan on high heat. Add barramundi skin‐side down; cook until skin crisps, ⏱️ 5 minutes , limit if too hot. Flip and cook until fish is opaque, ⏱️ 3 minutes . Take from heat.
6. 

   6

   When rice is done, fluff with fork; stir in butter and the remaining lime zest – season. Divide rice (using 1 cup raw), the pan success: barramundi and greens between plates. Squeeze over salsa and serve any, with lime wedges aside.

   butter: 1 tbsp