Spicy Mexican-Style Barramundi

🥘 Ingredients

• barramundi
  8 oz
• black pepper
  ¼ tsp
• chili powder
  1 tsp
• cilantro
  ¼ cup
• cooking oil
  1 tbsp
• corn
  1 c
• feta cheese
  2 oz
• honey
  ½ tsp
• lime
  1 unit
• mayonnaise
  2 tbsp
• olive oil
  1½ tbsp
• salt
  ½ tsp
• scallions
  2 unit
• sour cream
  2 tbsp
• sugar
  ½ tsp

🍳 Cookware

• large pan
• medium bowl
• small bowl

1. 

   1

   Wash and dry all produce. Drain and thoroughly rinse corn , then pat dry with paper towels. Thinly slice scallions , separating whites from greens. Roughly chop cilantro . Zest and quarter lime .

   corn: 1 c, scallions: 2 unit, cilantro: ¼ cup, lime: 1 unit
2. 

   2

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

   cooking oil: 1 tbsp, mayonnaise: 2 tbsp, sour cream: 2 tbsp, chili powder: 1 tsp, sugar: ½ tsp, salt: ½ tsp, black pepper: ¼ tsp, feta cheese: 2 oz
3. 

   3

   In a small bowl , combine scallion greens, lime zest, half honey , remaining cilantro, olive oil , juice from one lime wedge, salt, and pepper. Stir vigorously with a spoon until scallions and cilantro have wilted ⏱️ 30 seconds .

   honey: ½ tsp, olive oil: 1½ tbsp
4. 

   4

   Pat barramundi 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.

   barramundi: 8 oz
5. 5

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