Ingredients
- 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
Instruction
- 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.
- 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.)
- Transfer to a plate and keep warm until ready to assemble rice bowls
- 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.
