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


2 6-8 The Better Fish® Barramundi Skinless Fillets
3 teaspoons extra virgin olive oil
2 teaspoons cumin
preferably fresh ground
1 fresh lime juice
large, juiced
¼ teaspoon sea salt
1 garlic clove
large, minced
2 cups microwave brown rice
2 cups black bean
½ cup salsa
1 avocado
large, diced
1 cups red cabbage
shredded, or any leafy green
fresh lime juice
cilantro (coriander herb)
for garnish

Nutrition per serving

Calories 642.34kcal 32%
Fat 13.12 19%
Carbs 93.1 36%
Sugars 4.56 5%
Protein 41.4 83%
Sodium 372.5mg 19%
Fiber 19.73 70%

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

Nutrition per serving

Amount per serving

Calories 642.34kcal 32%
Fat 13.12 19%
Saturated Fat 2.1 11%
Monounsaturated Fat 6.55 655%
Polyunsaturated Fat 1.73 173%
Carbs 93.1 36%
Fiber 19.73 70%
Sugars 4.56 5%
Protein 41.4 83%
Cholesterol 42.53mg 14%
Sodium 372.5mg 19%
Calcium 172.38mg 22%
Magnesium 189.89mg 51%
Potassium 2074.14mg 59%

% Daily Value*

Iron 6.48mg 46%
Zinc 3.95mg 40%
Phosphorus 385.47mg 55%
Vitamin A 147.28mkg 18%
Thiamin B1 0.93mg 85%
Riboflavin B2 0.27mg 19%
Niacin B3 3.04mg 19%
Vitamin B6 0.49mg 35%
Folic Acid B9 467.66mkg 234%
Vitamin B12 0mkg 0%
Vitamin C 20.72mg 26%
Vitamin D 7.65mkg 153%
Vitamin E 1.98mg 17%
Vitamin K 26.25mkg 35%

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

Health score

9.7 /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 19.73   70% DV
Protein 41.4   83% DV
Calcium 172.38mg   22% DV
Magnesium 189.89mg   51% DV
Potassium 2074.14mg   59% DV
Iron 6.48mg   46% DV
Vitamin A 147.28mkg   18% DV
Vitamin C 20.72mg   26% DV

Nutrients with negative impact

Saturated Fat 2.1   11% DV
Carbs 93.1   36% DV
Sugars 4.56   5% DV
Cholesterol 42.53mg   14% DV
Sodium 372.5mg   19% DV

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.


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.
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.)
Step 3
Transfer to a plate and keep warm until ready to assemble rice bowls.
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.
Suggested sides
  • Elotes
  • Spinach

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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.