On the Stove
Blackened Barramundi
with Mango-Avocado Salsa
- 15m prep
- 4-8m cook
- Serves 2
Blackened Barramundi
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RECIPE CREATED BY
Friends & Family -
Pairs with Cold Beer
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Perfect for Summer
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Perfect for Friends
Ingredients
For the Fish
- 1 (12-oz) Australis Barramundi fillets, defrosted
- Blackening seasoning to coat
- 1 tablespoon vegetable or olive oil
For the Mango-Avocado Salsa
- 1 mango, diced
- 1 red bell pepper, diced
- ½ small red onion, diced
- 1 avocado, diced
- 1-2 jalapeno or serrano chile, seeded and diced
- ¼ cup cilantro leaves , chopped
- Juice of ½ lime
- Rice, for serving , Optional
Your new summer classic.
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 of Wild Greens & Sardines.
- Step 1Combine salsa ingredients in a bowl. Toss with lime juice and salt. Set aside.
- Step 2Pat barramundi fillets dry with paper towels. Sprinkle both sides of fillets with your preferred blackening seasoning to evenly coat. Shake off any excess.
- Step 3Heat oil in a skillet over medium heat. When hot, add the fillets and cook 2 minutes until blackened. Flip and cook another 2 minutes. Cook in batches as needed.
- Step 4Remove from heat and rest.
- Step 5Serve fish topped with mango salsa.
- Step 6Serve with steamed rice, quinoa or tortillas (as tacos!), if desired.
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