Barramundi Rodrigo Style Recipe

Name: Barramundi Rodrigo Style
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3-4 scallions, thinly sliced on a bias (about 1/2 cup); 11 small bunch cilantro, leaves and stems, minced (about 1/2 cup) small bunch cilantro, leaves and stems, minced (about 1/2 cup); 1 jalapeno pepper, finely diced (remove seeds for less heat); 1 clove garlic, finely minced; 1 lime, zested; 1/4 cup freshly squeezed lime juice; 1 teaspoon honey; 1/4 cup extra virgin olive oil; Salt and pepper to taste; 4 6-oz barramundi fillets with skin; All purpose flour, for dredging (gluten free may be substituted); 2 tablespoons vegetable oil; Corn or flour tortillas, warm, for serving (optional)

Servings: persons

3-4 scallions, thinly sliced on a bias (about 1/2 cup)
11 small bunch cilantro, leaves and stems, minced (about 1/2 cup) small bunch cilantro, leaves and stems, minced (about 1/2 cup)
1 jalapeno pepper, finely diced (remove seeds for less heat)
1 clove garlic, finely minced
1 lime, zested
1/4 cup freshly squeezed lime juice
1 teaspoon honey
1/4 cup extra virgin olive oil
Salt and pepper to taste
4 6-oz barramundi fillets with skin
All purpose flour, for dredging (gluten free may be substituted)
2 tablespoons vegetable oil
Corn or flour tortillas, warm, for serving (optional)

1
In a small bowl, mix together the scallions, cilantro, jalapeno, garlic, lime zest, lime juice, honey, olive oil, salt and pepper. Taste for seasoning and adjust as needed, then set aside while you prepare the fish.
2
Pat the barramundi fillets very dry, then season both sides with salt and pepper. Heat the oil in a large heavy bottomed saute pan (cast iron works great) over medium high heat. Dredge each fillet lightly in flour, tapping off any excess, and place in the pan skin-side down. Use a fish spatula to press down on the fillet for about 30 seconds to prevent the skin from curling up and help it cook evenly.
3
Cook until opaque around the edges, then flip to finish on the other side. It should take about 2-3 minutes on each side, depending on thickness. Repeat with the remaining fillets.
4
Transfer the fish to a platter and spoon sauce over top. Serve immediately with warm tortillas and extra sauce on the side.

262

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3-4 scallions, thinly sliced on a bias (about 1/2 cup), 11 small bunch cilantro, leaves and stems, minced (about 1/2 cup) small bunch cilantro, leaves and stems, minced (about 1/2 cup), 1 jalapeno pepper, finely diced (remove seeds for less heat), 1 clove garlic, finely minced, and more.

Yes, Barramundi Rodrigo Style falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Barramundi Rodrigo Style

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