Posted: January 10 2017 in Recipes

  • For pan-seared barramundi:
  • 8 ounces Barramundi fillets, skin-on, thawed if frozen
  • 3 teaspoons extra virgin olive oil, divided
  • 2 teaspoons cumin, preferably fresh ground
  • Juice of 1 large lime
  • ¼ teaspoon sea salt
  • 1 large garlic clove, minced
  • For rice bowls:
  • 2 cups cooked brown rice
  • 2 cups cooked black beans
  • ½ cup fresh salsa
  • 1 large avocado, diced
  • 1-2 cups shredded red cabbage (can also use spinach, kale, or any leafy green)
  • fresh lime juice
  • cilantro sprigs, for garnish
  1. Place the Barramundi fillets in a shallow dish. Drizzle both sides of the fillets with 2 teaspoons of the olive oil. Sprinkle both sides evenly with cumin, sea salt, and garlic. Squeeze the lime juice over the fillets. Set aside for a few minutes to marinate, or cover and refrigerate up to 30 minutes.
  2. Preheat a non-stick skillet over medium-high heat. Add the remaining 1 teaspoon of olive oil and swirl the pan to distribute the oil evenly. Place the fillets, skin-side down in the pan. Lower heat a bit, if necessary, and cook for about 5 minutes. Turn fillets over and cook for another 3-5 minutes, or until fish is thoroughly cooked through. (It will flake easily with a fork and will no longer be opaque.)
  3. Transfer to a plate and keep warm until ready to assemble rice bowls
  4. Place ½ cup rice each into four large bowls. Top the rice in each bowl with ½ cup black beans. Next top with ½ each of a Barramundi fillet, about 2 ounces for each bowl. Top with the desired amount of fresh salsa, diced avocado, shredded red cabbage, and cilantro. Squeeze with a little fresh lime juice right before serving.