Pan-Seared Cumin-Lime Barramundi Rice Bowls

Pan-Seared Cumin-Lime Barramundi Rice Bowls feature flavorful marinated Barramundi layered with brown rice, black beans, and a variety of toppings for a healthy, 30-minute lunch or dinner.

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The New Year has brought a renewed focus on healthy eating. I noticed that by the end of the holidays we had slipped into some really bad habits. So, with a new resolve to kick those bad habits to the curb, I’ve decided that we need to eat more fish. That’s not a hard sell to my family because we absolutely love fish and try to incorporate it into our meals whenever possible.

I am mindful of the fish I buy. I care about its origins and sustainability. Certain fish species are being overfished, and their numbers are dwindling. That matters to me. A few weeks ago I was introduced to a new farm-raised, sustainable option – Barramundi. It’s a buttery, mild white fish farmed in Southeast Pacific waters using Smart Aquaculture methods. I was pleased to find frozen Barramundi fillets at the store nearby where I live.

Look for Barramundi in the frozen section these locations in the U.S.

Pan-Seared Cumin-Lime Barramundi Rice Bowls

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A healthy version of popular rice bowls made with flavorful barramundi fillets marinated in lime and cumin, and seared in a hot pan.

• Total Time: 40 mins
• Yield: 4 1x

Ingredients

Units USM Scale 1x2x3x

• 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
• 1/4 teaspoon sea salt
• 1 large garlic clove, minced
• For rice bowls:
• 2 cups cooked brown rice
• 2 cups cooked black beans
• 1/2 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

Instructions

1. For pan-seared Barramundi:
2. 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.
3. 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.)
4. Transfer to a plate and keep warm until ready to assemble rice bowls.
5. For rice bowls:
6. Place 1/2 cup rice each into four large bowls. Top the rice in each bowl with 1/2 cup black beans. Next top with 1/2 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.

• Author: Lindsey Johnson
• Prep Time: 30 mins
• Cook Time: 10 mins
• Category: Main
• Cuisine: Mexican

Disclosure: This post has been sponsored via Noshon.It‘s Publish Partner Program made possible by a leading barramundi producer. All opinions expressed, as always, are 100% my own.