---
title: Blackened Barramundi and Pineapple Salsa
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/blackened-barramundi-and-pineapple-salsa-5ca4fa90e3f3397ab6046be2
servings: 2
prep_time: 10 minutes
cook_time: 20 minutes
time_required: 30 minutes
difficulty: Easy
allergens: [Fish, Milk]
tags: [Seafood, Quick, Low Calorie, Gluten Free]
rating: 4.5
rating_count: 9600
source_chef: Recipe Development Team
review_highlights:
  - theme: Flavor
    text: Fish was nicely flavored, though some found the salsa too sweet and rice bland.
  - theme: Ease of prep
    text: Customers appreciated this as a satisfying low-calorie option that delivered excellent results.
image: "data/recipes/blackened-barramundi-and-pineapple-salsa.jpg"
---
Adjust oven rack to top position and preheat to 425°F. Wash and dry all produce. Trim and thinly slice @scallions{2%unit}, separating whites from greens. Heat a drizzle of @vegetable oil{1%tbsp} in a #small pot{} over medium-high heat. Add scallion whites; cook ~{1%minutes}. Stir in @jasmine rice{½%cup} and ¾%cup water. Bring to a boil, then cover and reduce heat to low. Cook until tender, ~{15%minutes}.

Meanwhile, drain @pineapple{10%oz} over a #small bowl{}, reserving juice. Roughly chop pineapple. Trim @green beans{4%oz}. Zest and quarter @lime{1%unit}. In a second #small bowl{}, combine pineapple, scallion greens, lime zest, juice from 1 lime wedge, and 2%tbsp reserved pineapple juice. Season with salt and pepper.

Toss green beans on a #baking sheet{} with a drizzle of vegetable oil, salt, and pepper. Roast on top rack until browned and tender, ~{10%minutes}.

Pat @barramundi{6%oz} dry with paper towels; season all over with salt and pepper. Season flesh side of fish with @southwest spice blend{1%tsp}; rub to evenly coat.

Heat a large drizzle of vegetable oil in a #large pan{} over medium-high heat. Add barramundi, skin side down. Cook until skin is crispy, ~{4%minutes}. (TIP: Lower heat if skin begins to brown too quickly.) Flip and cook until fish is cooked through, ~{2%minutes}. Turn off heat; transfer to a paper-towel-lined #plate{}.

Fluff rice with a fork; stir in butter, remaining lime zest, 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 for squeezing over.