Blackened Barramundi with Mango-Avocado Salsa

15m Prep

10m Cook

Serves 2

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  • 12 oz The Better Fish® Barramundi Skinless Fillets, thawed
  • blackened seasoning to coat
  • 1 tablespoon vegetable oil or olive
  • 1 mango, diced
  • 1 red bell pepper, diced
  • ½ small red onion, diced
  • 1 avocado, diced
  • 1-2 jalapeño pepper or serrano chile, seeded and diced
  • ¼ cup cilantro leaves, chopped
  • juice of ½ lime
  • steamed rice for serving (optional)

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We’re in love with this flavor combination: blackened Barramundi and mango-avocado. It’s perfect for a fun summer potluck with your besties. Recipe and photos by Linda Schneider.


Step 1
Combine salsa ingredients in a bowl. Toss with lime juice and salt. Set aside.

Step 2
Pat Barramundi fillets dry with paper towels. Sprinkle both sides of fillets with your preferred blackening seasoning to evenly coat. Shake off any excess.

Step 3
Heat oil in a skillet over medium heat. When hot, add the fillets and cook 3-4 minutes until blackened. Flip and cook another 2 minutes. Cook in batches as needed.

Step 4
Remove from heat and rest.

Step 5
Serve fish topped with mango salsa.

Step 6
Serve with steamed rice, quinoa or tortillas (as tacos!), if desired.

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