Spicy Barramundi with Avocado and Corn Salsa
INGREDIENTSJump to Instructions
- 12 oz The Better Fish® Barramundi Skinless Fillets, thawed
For the honey chipotle sauce
- 3 teaspoons honey
- 2 teaspoons lime juice
- 1 teaspoon chipotle chili powder
- ½ teaspoon Kosher salt
For the salsa
- 1 ½ cups corn kernels (fresh or previously frozen are both fine)
- 1 avocado, diced
- ½ cup chopped cilantro
- 2 tablespoons diced jalapeño
- 1 small shallot, diced (about ¼ cup)
- 2 tablespoons lime juice
- salt to taste
This easy roasted Barramundi recipe is perfect for busy weeknights! With a quick honey chipotle rub and a simple avocado corn salsa. Ready in under 30 minutes. Recipe and photography by Jessie Johnson.
Heat oven to 375° F. Whisk honey, lime juice, chipotle chili powder, and salt together in a small bowl to form your sauce. Set aside.
Place Barramundi fillets on a sheet pan lined with parchment paper. Pour sauce over the fish, then use clean hands or a pastry brush to spread sauce evenly over both sides of the Barramundi.
Bake Barramundi at 375° F for 15-18 minutes until fish is bright white and flakes easily with a fork.
Serve immediately with corn salsa (instructions below), fresh cilantro, and lime wedges for garnish.
For the Salsa
While the barramundi bakes, assemble the corn salsa! Mix corn kernels, avocado, cilantro, jalapeño, shallot, salt, and lime juice together in a medium mixing bowl. Tip: To save dishes, use the same bowl you mixed the honey chipotle sauce in before!
Add diced tomatoes to the corn salsa to stretch it further and add a pop of sweetness. For extra flavor, grill the corn kernels before making the salsa.
Serve with rice, salad, slaw, or grilled veggies. This recipe is also excellent in tacos!