---
title: Spicy Mexican-Style Barramundi
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/spicy-mexican-style-barramundi-685a7b8ad12c14cd4da5f565
servings: 2
prep_time: "10 minutes"
cook_time: "15 minutes"
time_required: "25 minutes"
difficulty: Easy
allergens:
  - Milk
  - Fish
  - Eggs
tags:
  - High Protein
  - Easy Prep
  - Lunch
  - Sodium Smart
  - Protein Smart
rating: 4.5
rating_count: 890
source_chef: Daniel Kim
review_highlights:
  - theme: Flavor
    text: Many loved the delicious blend of flavors, especially praising the corn salad and cilantro-lime oil
  - theme: Ease of prep
    text: Customers found this recipe quick, easy to make, and simple to follow
image: "https://images.recipes.furrysalamander.com/Seafood%20Recipes/Barramundi/spicy-mexican-style-barramundi.avif"
---
Wash and dry all produce. Drain and thoroughly rinse @corn{1%cup}, then pat dry with paper towels. Thinly slice @scallions{2%unit}, separating whites from greens. Roughly chop @cilantro{¼%cup}. Zest and quarter @lime{1%unit}.

Heat a #large pan{} over medium heat with @cooking oil{1%tbsp}. Add corn and cook, tossing frequently, until kernels are charred in spots ~{4%minutes}. Transfer to a #medium bowl{}. Add @mayonnaise{2%tbsp}, @sour cream{2%tbsp}, scallion whites, @chili powder{1%tsp}, @sugar{½%tsp}, and a pinch each of @salt{½%tsp} and @black pepper{¼%tsp}. Toss to coat. Season with lime juice and more salt and pepper to taste. Crumble @feta cheese{2%oz} over top and set aside.

In a #small bowl{}, combine scallion greens, lime zest, half @honey{½%tsp}, remaining cilantro, @olive oil{1½%tbsp}, juice from one lime wedge, salt, and pepper. Stir vigorously with a spoon until scallions and cilantro have wilted ~{30%seconds}.

Pat @barramundi{8%oz} dry with paper towels. Season generously with salt, pepper, and as much remaining chili powder as you like. Heat a clean pan over medium-high heat with a drizzle of oil. Add fillets skin-side down and cook until golden and cooked through ~{4%minutes} per side.

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