Barramundi Rodrigo Style

Cook time:
Serves 4 Ingredients: 3-4 - Scallions, thinly sliced on a bias (about 1/2 cup), 1 - Small bunch cilantro, leaves and stems, minced (about 1/2 cup), 1 - Jalapeño pepper, finely diced (remove seeds for less heat), 1 - Garlic clove, finely minced, Zest from 1 lime, 1/4 cup - Freshly squeezed lime juice, 1 teaspoon - Honey, 1/4 cup - Extra virgin olive oil, Salt and pepper to taste, 4 - 6-oz barramundi fillets with skin, All purpose flour, for dredging, 2 tablespoons - Vegetable oil, Corn or flour tortillas, warm, for serving (optional),
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Family-Friendly

Barramundi Rodrigo Style

  • 20m prep
  • 10m cook
  • Serves 4
  • RECIPE CREATED BY
    Nicole Gaffney

  • Pairs With Pinot Noir

  • Perfect for Date Night

  • Perfect for Parties

Ingredients

3 spring onion
thinly sliced on a bias
1 bunch cilantro (coriander herb)
small, leaves and stems, minced
1 jalapeno pepper
finely diced, remove seeds for less heat
1 garlic clove
finely minced
1 lime zest
zest from
¼ cup fresh lime juice
fresh
1 teaspoon honey
¼ cup extra virgin olive oil
salt
4 6-oz The Better Fish® Barramundi Skinless Fillets
all purpose enriched bleached flour
for dredging
2 tablespoons vegetable oil
corn tortilla
or flour, warm, for serving, optional
Servings

Nutrition per serving

Calories 295.96kcal 15%
Fat 22.22 32%
Carbs 7.52 3%
Sugars 2.24 2%
Protein 17.13 34%
Sodium 226.03mg 11%
Fiber 0.96 3%

* Percent Daily Values based on a 2,000 calorie diet. View all nutrients

Nutrition per serving

Amount per serving

Calories 295.96kcal 15%
Fat 22.22 32%
Saturated Fat 3.37 17%
Monounsaturated Fat 13.35 1335%
Polyunsaturated Fat 4.41 441%
Carbs 7.52 3%
Fiber 0.96 3%
Sugars 2.24 2%
Protein 17.13 34%
Cholesterol 42.53mg 14%
Sodium 226.03mg 11%
Calcium 27.92mg 3%
Magnesium 7.89mg 2%
Potassium 395.63mg 11%

% Daily Value*

Iron 0.66mg 5%
Zinc 0.15mg 2%
Phosphorus 17.23mg 2%
Vitamin A 213.4mkg 27%
Thiamin B1 0.05mg 5%
Riboflavin B2 0.05mg 4%
Niacin B3 0.45mg 3%
Vitamin B6 0.05mg 4%
Folic Acid B9 26.5mkg 13%
Vitamin B12 0mkg 0%
Vitamin C 14.25mg 18%
Vitamin D 7.65mkg 153%
Vitamin E 3.3mg 28%
Vitamin K 68.61mkg 91%

* Percent Daily Values based on a 2,000 calorie diet.

Health score

High
Medium
Low
7.8 /10

Health score

Health Scores are calculated on a 1-10 scale based on nutrient density and USDA recommendations for a healthy diet. A higher Health Score means healthier food. The value based on impact of more than 28 nutrients, here are the main ones:

Nutrients with positive impact

Fiber 0.96   3% DV
Protein 17.13   34% DV
Calcium 27.92mg   3% DV
Magnesium 7.89mg   2% DV
Potassium 395.63mg   11% DV
Iron 0.66mg   5% DV
Vitamin A 213.4mkg   27% DV
Vitamin C 14.25mg   18% DV

Nutrients with negative impact

Saturated Fat 3.37   17% DV
Carbs 7.52   3% DV
Sugars 2.24   2% DV
Cholesterol 42.53mg   14% DV
Sodium 226.03mg   11% DV

The Classic Preparation of Mexico City. Add corn tortillas to this meal and you will instantly have the makings for a fish taco crowd pleaser.

Instructions

Step 1
In a small bowl, mix together the scallions, cilantro, jalapeño, garlic, lime zest, lime juice, honey, olive oil, salt and pepper. Taste for seasoning and adjust as needed, then set aside while you prepare the fish.
Step 2
Pat the barramundi fillets very dry, then season both sides with salt and pepper. Heat the oil in a large heavy bottomed sauté pan (cast iron works great) over medium high heat. Dredge each fillet lightly in flour, tapping off any excess, and place in the pan skin-side down. Use a fish spatula to press down on the fillet for about 30 seconds to prevent the skin from curling up and help it cook evenly. Cook until opaque around the edges, then flip to finish on the other side. It should take about 2-3 minutes on each side, depending on thickness. Repeat with the remaining fillets.
Step 3
Transfer the fish to a platter and spoon sauce over top. Serve immediately with warm tortillas and extra sauce on the side.
Suggested sides
  • Cheesy Baked
    Potato
  • Roasted Brussel
    Sprouts
  • Cream of
    Broccoli Soup
CHEF TIP

Season your fish generously & let it absorb.

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Heat a tablespoon of butter and a tablespoon of olive oil in a large pan. Wait until the pan is hot and the butter has fully melted.

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