Chilli Lime Barramundi
Every now and then I make a dish that re-sparks my love for nutritional recipe development. This meal was this.
Absolutely beautiful flavour featuring wild caught barramundi straight from Butcher Crowd, this one is a must must try!
Side note, I never used to able to tolerate the slightest chilli, it’s just amazing how your taste buds change and how you can slowly build a tolerance by increasing spice!
Anyone else experienced this?
Servings: 2
Ingredients
2/3 cup Black Rice
2 x 150g Wild Caught Barramundi Fillets
2 tbsp Extra Virgin Olive Oil
1 Lime, juice & zest
1 Garlic Clove, minced
1 Chilli, thinly sliced
Pinch Salt & Pepper
1 tsp Extra Virgin Coconut Oil
2 handfuls Spinach
1 Zucchini, sliced
Method
1. Cook black rice as per packet instructions.
2. Combine fish, olive oil, lime, garlic, chilli powder, sliced chilli, salt and pepper in a shallow bowl.
3. Heat a frying pan, once hot add barramundi with marinade skin side down. Cook for 6 – 9 minutes, flipping halfway.
4. Heat coconut oil in a separate pan. Add zucchini and spinach and cook until softened, approximately 3-4 minutes.
5. Plate cooked rice and top with cooked vegetables and fish.