Imagine a dish that transports you to the vibrant coastal regions of Baja California with just one bite - a culinary journey that combines the delicate, buttery texture of barramundi with a zesty Mexican-inspired symphony of flavors. This isn't just another fish recipe; it's a gourmet experience that transforms an ordinary weeknight meal into a restaurant-quality feast that will have your taste buds dancing and your dinner guests begging for the recipe!
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 4 barramundi fillets
- 1 cup yellow rice
- 1 cup diced tomatoes
- 1/2 cup diced onion
- 1/4 cup cilantro
- 1 lime
- 1/2 cup sour cream
- 1 tsp chili powder
- Salt and pepper to taste
Instructions
- Begin by gathering all your ingredients: 4 barramundi fillets, 1 cup yellow rice, 1 cup diced tomatoes, 1/2 cup diced onion, 1/4 cup chopped cilantro, 1 lime, 1/2 cup sour cream, 1 teaspoon chili powder, salt, and pepper.
- Rinse the yellow rice under cold water in a fine mesh strainer until the water runs clear. This removes excess starch and prevents the rice from becoming gummy.
- In a medium saucepan, combine the rinsed yellow rice with 2 cups of water and a pinch of salt. Bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and let it simmer for about 15 minutes or until the rice is tender and the water is absorbed. Remove from heat and let it sit, covered, for an additional 5 minutes.
- While the rice is cooking, prepare the salsa fresca. In a mixing bowl, combine the diced tomatoes, diced onion, and chopped cilantro. Squeeze the juice of half a lime over the mixture and season with salt and pepper to taste. Stir well and set aside.
- For the zesty crema, in a small bowl, mix the sour cream with the remaining lime juice, chili powder, and a pinch of salt. Adjust the seasoning to your preference. Set aside.
- Heat a non-stick skillet over medium-high heat. Season the barramundi fillets with salt, pepper, and a sprinkle of chili powder on both sides.
- Once the skillet is hot, add a small amount of oil (such as olive oil) to the pan. Carefully place the barramundi fillets in the skillet and cook for about 3-4 minutes on each side, or until the fish is golden brown and flakes easily with a fork.
- Once the barramundi is cooked, remove it from the skillet and let it rest for a minute. Fluff the yellow rice with a fork and divide it among four plates.
- Top each serving of rice with a barramundi fillet and spoon a generous amount of salsa fresca over the top. Drizzle the zesty crema over the fish and garnish with additional cilantro if desired.
- Serve immediately and enjoy your Baja barramundi with yellow rice, salsa fresca, and zesty crema!
Tips
- Choose Fresh Fish: Select barramundi fillets that are firm, have a clean ocean smell, and display a bright, translucent appearance.
- Rice Perfection: Always rinse your yellow rice to remove excess starch, ensuring each grain is perfectly separated and fluffy.
- Skillet Temperature Matters: Ensure your non-stick skillet is properly heated before adding the fish to achieve that beautiful golden-brown crust.
- Don't Overcook the Fish: Barramundi cooks quickly. Watch for the fish to turn opaque and flake easily - typically 3-4 minutes per side.
- Let the Fish Rest: After cooking, let the barramundi rest for a minute to redistribute its juices, ensuring maximum tenderness.
- Fresh Ingredients are Key: Use fresh cilantro, ripe tomatoes, and squeeze lime juice just before serving to maximize flavor intensity.
- Customize Your Crema: Adjust the zesty crema's heat by adding more or less chili powder to suit your taste preferences.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 35g
Protein: 28g
Fat: 15g
Saturated Fat: 6g
Cholesterol: 85mg
