Blackened Barramundi and Pineapple Salsa

🥘 Ingredients

• barramundi
  6 oz
• green beans
  4 oz
• jasmine rice
  ½ cup
• lime
  1 unit
• pineapple
  10 oz
• scallions
  2 unit
• southwest spice blend
  1 tsp
• vegetable oil
  1 tbsp

🍳 Cookware

• small pot
• small bowl
• small bowl
• baking sheet
• large pan
• plate

1. 

   1

   Adjust oven rack to top position and preheat to 425°F. 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 medium-high heat. Add scallion whites; cook ⏱️ 1 minutes . Stir in jasmine rice and ¾%cup water. Bring to a boil, then cover and reduce heat to low. Cook until tender, ⏱️ 15 minutes .

   scallions: 2 unit, vegetable oil: 1 tbsp, jasmine rice: ½ cup
2. 

   2

   Meanwhile, drain pineapple over a small bowl , reserving juice. Roughly chop pineapple. Trim green beans . Zest and quarter lime . 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.

   pineapple: 10 oz, green beans: 4 oz, lime: 1 unit
3. 

   3

   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 .
4. 

   4

   Pat barramundi dry with paper towels; season all over with salt and pepper. Season flesh side of fish with southwest spice blend ; rub to evenly coat.

   barramundi: 6 oz, southwest spice blend: 1 tsp
5. 

   5

   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 .
6. 

   6

   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.