Tropical Sunset Barramundi with Pineapple Scallion Salsa, Co

• servings: 2 servings
• active time: 40 minutes
• total time: 50 minutes

Ingredients

12 ounce Carrots

2 unit Scallions

1 unit Lime

4 ounce Pineapple

½ cup Jasmine Rice

5 1/16 ounce Coconut Milk

10 ounce Barramundi

1 ounce Sweet Thai Chili Sauce

Salt

Pepper

½ teaspoon Sugar

1 tablespoon Vegetable Oil

1 tablespoon Butter

Directions

• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. • Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Drain pineapple; roughly chop. Trim and thinly slice scallions. Zest and quarter lime. • Place rice in a fine-mesh strainer and rinse until water runs clear.

• In a small pot, combine ¼ cup coconut milk (thoroughly shake before opening container; you’ll use the rest later), ½ cup water, 1 TBSP butter, ½ tsp sugar, and a big pinch of salt. (For 4 servings, use ½ cup coconut milk, 1 cup water, 2 TBSP butter, and 1 tsp sugar.) • Bring mixture to a boil, then stir in rice; cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.

• While rice cooks, toss carrots on a baking sheet with a drizzle of oil. Season with salt and pepper. • Roast on top rack until golden brown and tender, 20-25 minutes. • Meanwhile, in a small bowl, combine pineapple, scallions, and a big squeeze of lime juice. Season with salt and pepper.

• Pat barramundi* dry with paper towels and season all over with salt and pepper. • Heat a large drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add barramundi skin sides down and cook until skin is crispy, 4-5 minutes. Flip and cook until fish is opaque and cooked through, 2-3 minutes more. • Turn off heat; transfer to a plate. Wash out pan.

• Return same pan to medium-high heat. Add chili sauce and remaining coconut milk. Bring to a simmer and cook until reduced by about half, 2-3 minutes. • Remove from heat; stir in a squeeze of lime juice to taste.

• Fluff rice with a fork and season with salt and pepper. • Toss carrots with lime zest. • Divide rice, carrots, and barramundi between plates. Top fish with coconut sauce and pineapple salsa. Serve with any remaining lime wedges on the side.

Nutrition

• Calories: 720 kcal
• Total Fat: 33 g
• Saturated Fat: 16 g
• Cholesterol: 90 mg
• Sodium: 380 mg
• Total Carbohydrate: 74 g
• Dietary Fiber: 7 g
• Total Sugars: 25 g
• Protein: 33 g