Cajun Barramundi and Mango Salsa Rice

🥘 Ingredients

• Cajun Spice Blend
  1 tsp
• barramundi
  2 fillets
• bell pepper
  1 unit
• black pepper
  1 tsp
• butter
  1 tbsp
• garlic powder
  ½ tsp
• jasmine rice
  1 c
• lime
  1 unit
• mango
  1 unit
• olive oil
  1 tbsp
• onion
  1 unit
• salt
  1 tsp
• sour cream
  2 tbsp
• sugar
  1 tsp

🍳 Cookware

• small pot
• medium bowl
• small bowl
• large pan

1. 

   1

   jasmine rice mango bell pepper onion lime garlic powder sour cream barramundi Cajun Spice Blend olive oil butter salt black pepper sugar

   jasmine rice: 1 c, mango: 1 unit, bell pepper: 1 unit, onion: 1 unit, lime: 1 unit, garlic powder: ½ tsp, sour cream: 2 tbsp, barramundi: 2 fillets, Cajun Spice Blend: 1 tsp, olive oil: 1 tbsp, butter: 1 tbsp, salt: 1 tsp, black pepper: 1 tsp, sugar: 1 tsp
2. 

   2

   Wash and dry all produce.
3. 

   3

   In a small pot , combine jasmine rice, 1 1⁄4 cups water, and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to use in Step 4.
4. 

   4

   While rice cooks, drain mango over a small bowl, reserving juice. Core, deseed, and dice bell pepper into 1⁄4-inch pieces. Halve, peel, and dice onion into 1⁄4-inch pieces until you have 3 TBSP. Save remaining onion for another use. Zest and quarter lime.
5. 5

   In a medium bowl , combine mango, bell pepper, diced onion, half the garlic powder, 2 TBSP reserved mango juice, juice from half the lime, a pinch of sugar, salt, and pepper. Refrigerate until ready to use in Step 4.
6. 6

   In a small bowl , combine sour cream, remaining garlic powder, and a squeeze of lime juice. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.
7. 7

   Pat barramundi dry with paper towels. Season all over with Cajun Spice Blend, salt, and pepper.
8. 8

   Heat a large drizzle of olive oil in a large pan over medium-high heat. Add barramundi, skin sides down, and cook until skin is crispy, 4-5 minutes. Flip and cook until fish is opaque and cooked through, 2-3 minutes more.
9. 9

   Add lime zest and 1 TBSP butter to pot with rice; fluff with a fork. Add mango salsa, draining first; stir to combine.
10. 10

    Divide mango salsa rice between plates. Top with barramundi and drizzle with garlicky lime crema. Squeeze juice from any remaining lime wedges over top and serve.