Name:

HF Baja Barramundi

Description

With Turmeric Quinoa, Sala Fresca, and Lime Crema

Serves 2 or 4

Prep time 5 minutes

Cook time 25 minutes

Ingredients
2 Scallions
4 oz Grape Tomatoes (8 oz for 4 servings)
1/4 oz Cilantro
1 Lime (2 for 4)
1 Chili Pepper (2 for 4)
1 tsp Turmeric
1/2 Cup White Quinoa (1 Cup for 4)
1 tsp Mushroom Stock Concentrate (2 tsp for 4)
2 TBSP Sour Cream (4 TBSP for 4)
1 tsp Cumin (2 tsp for 4)
10 oz Barramundi (20 oz for 4)

Instructions
1. Prep
Wash and dry produce.
Trim and thinly slice scallions, separating greens from whites. Halve tomatoes. Mince cilantro. Zest and quarter lime (for 4 servings; zest one lime and quarter both). Mince chili.
2. Cook Quinoa
Melt 1 TBSP butter in a small pot over medium high heat. Add half the scallion whites and 1/4 tsp turmeric (1/2 tsp for 4); cook until fragrant, about 1 minute.
Add 1 cup water, stock concentrate, and a big pinch of salt. Bring to a boil, then stir in quinoa. Cover and reduce heat to low. Cook until quinoa is tender, 15-20 minutes.
Keep covered off heat until ready to serve.
3. Make salsa fresca
While quinoa cooks, in a medium bowl, combine tomatoes, cilantro, remaning scallion whites, and juice from half the lime (whole lime for 4 servings). Season with salt and pepper. If you like you salsa spice, stir in chili to taste.
4. Make crema
In a small bowl, combine sour cream, a big squeeze of lime juice, and as much lime zest as you like. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.
5. Cook fish
In a second small bowl, combine cumin and 1/4 tsp remaining tumeric (1/2 tsp for 4).
Pat barramundi dry wtih paper towels. Season all over with salt and pepper. Season flesh sides down with spice mixture.
Heat a large drizzle of oil in a large pan over medium high heat. Add barramundi skin sides down and cook until skin is crispy, about 4-5 minutes. Flip and cook until fish is opaque and cooked through, about 2-3 minutes more.
6. FInish & Serve
Fluff quinoa with a fork, stir in scallion greens and 1 TBSP butter (2 TBSP for 4) and season with salt and pepper.
Divide between plates. Top with quinoa with barramundi, garnish with salsa fresca, and crema. Serve with any remaining lime wedges on the side.

Length

30

Calories

580

Servings

2

Date Created

Created By

Jade Smidt

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