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 my favorite store, Trader Joe’s. (As if I couldn’t love TJ’s any more!)
Barramundi is high in healthy Omega-3 fatty acids. Because of the mild flavor, it is incredibly versatile and can be used in myriad ways using flavors from different cuisines from all around the globe. Barramundi has been popular in Southeast Asia, Australia, and New Zealand for awhile now, and it’s quickly becoming a favorite here in the U.S. It’s being called “The Sustainable Sea Bass.”
Our first experience with Barramundi has been a good one. The fish is absolutely delicious. It’s meaty like salmon, but very mild, as promised. It was as easy as could be to thaw the fillets and prepare them. Adding the Barramundi to homemade rice bowls was the perfect introduction to this delicious fish. We all agreed that we can’t wait to try it in other 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
- For pan-seared Barramundi:
- 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.
- For 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.
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.