This is the main content.
Pan-Seared Barramundi with Lemongrass Guacamole
Recipes
Pan-Seared Barramundi with Lemongrass Guacamole
4 servings
25 minutes total

Ingredients

  • ¼ cup fresh pico de gallo
  • 2 limes, for juice/wedges
  • 2 ripe Hass avocados
  • 2 tablespoons lemongrass stir-in paste
  • 3 teaspoons achiote sazón seasoning, divided
  • 4 (6 oz) barramundi fillets, skin removed (about 1 ½ lb)
  • 2 tablespoons canola oil

Steps

    1. Drain pico de gallo; juice 1 lime (1 tablespoon) and cut remaining lime into wedges. Halve avocados; remove pit and flesh and place flesh in small bowl, then mash coarsely. Stir in lemongrass paste, pico de gallo, lime juice, and 1 teaspoon seasoning.
    2. Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Coat fish with 2 tablespoons oil and remaining 2 teaspoons seasoning (wash hands). Place fish in pan; cook 3–4 minutes on each side until outsides are browned and centers are 145°F. Divide lemongrass guacamole among serving plates; top with fish and lime wedges.
    Note: Always check fish for bones.

Other Preparation Methods
    • Poach: In large saucepan combine: 6 cups chicken stock, ⅓ cup soy sauce, and 1 tablespoon each ginger stir-in paste and sesame oil; bring to a simmer. Add 4 (6 oz) barramundi fillets, skin removed, and 4 cups finely chopped bok choy; cook 6–7 minutes until centers of fillets flake easily and are 145°F.
    • Bake: Preheat oven to 450°F. Combine 1 cup potato flakes and 2 tablespoons melted unsalted butter. Coat 4 (6 oz) barramundi fillets, skin removed, with 1 tablespoon horseradish sauce each, then press ¼ cup potato mixture on top of each fillet (wash hands). Bake 10–12 minutes until crusts are golden and centers of fillets are 145°F.

Amount per ¼ recipe serving: Calories 400, Total Fat 24g, Sat Fat 2.5g, Trans Fat 0g, Chol 70mg, Sodium 840mg, Total Carb 13g, Fiber 7g, Sugars 2g, Protein 37g, Calc 4%, Vitamin A 0%, Vitamin C 0%, Iron 6%