Pan-Seared Cumin-Lime Barramundi Rice Bowls

Cook time:
Serves 4 Ingredients: 2 - 6-8 ounce barramundi fillets, skin-on, thawed, 3 teaspoons - extra virgin olive oil, divided, 2 teaspoons - cumin, preferably fresh ground, 1 - large lime, juiced, 1/4 teaspoon - sea salt, 1 - large garlic clove, minced, 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 (or any leafy green), Fresh lime juice, Cilantro sprigs, for garnish,
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Pan-Seared Cumin-Lime
Barramundi Rice Bowls

  • 20m prep
  • 10m cook
  • Serves 4
    Friends & Family

  • Pairs with Hibiscus Tea

  • Perfect for Lunch to Go

  • Perfect for Desk Dining


For the Barramundi
  • 2 6-8 ounce barramundi fillets, skin-on, thawed
  • 3 teaspoons extra virgin olive oil, divided
  • 2 teaspoons cumin, preferably fresh ground
  • 1 large lime, juiced
  • 1/4 teaspoon sea salt
  • 1 large garlic clove, minced
For the 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 (or any leafy green)
  • Fresh lime juice
  • Cilantro sprigs, for garnish

A satisfyingly simple dish you’ll keep in rotation all year round!

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 lunch or dinner ready in just 30 minutes!.. Think you can’t bring fish to work for fear of offending colleagues’ olfactories? Not so! Barramundi is beloved by chefs and home cooks for its distinctly “non-fishy” scent. Recipe, food styling and photography by Lindsey Johnson of Cafe Johnsonia.

  1. Step 1 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.
  2. Step 2 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.)
  3. Step 3 Transfer to a plate and keep warm until ready to assemble rice bowls.
  4. Step 4 Place ½ cup cooked 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.
  5. Note:Delicious for dinner, Pan-Seared Cumin-Lime Barramundi Rice Bowls are also a great way to ensure you’ll have a nutritious, protein-packed lunch that’s easy to reheat: Simply be sure not to over-microwave. 20-30 seconds should be sufficient, setting fish to the side while you reheat the rice and beans if you prefer them more heated.
2.8/5 (26 Reviews)
Suggested sides
  • Elotes
  • Spinach

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