BARRAMUNDI WITH RAINBOW SALAD AND RICE

avocado barramundi fish meals pescetarian rainbow recipes rice Feb 18, 2020

Barramundi is one of my favourite fish to eat because it is wild caught in Australia. When you cook it on a fry pan you can get a lovely crispy skin and it pairs well with any veggies or salad you want to serve it with. When you buy fish from your fish monger the fillets are often very big so I usually order 2 fillets and ask them to cut each in half so I can serve 4 people (one fillet should be roughly the size of your palm). If you’re not a fish eater you can easily substitute with grilled tempeh, tofu or chicken.

Serves 4

Ingredients

4 x fillets Barramundi
1 x peach, cored and diced
1 x cucumber, diced
½ x capsicum, diced
½ x red onion, diced
2 x corn cobs, steamed and kernals cut off
¼ red cabbage, diced
1 x avocado, diced
1 x jalaepno chilli, finely chopped (remove seeds for less heat)
1 lime, zest and juice
2 cups cooked brown rice
½ cup coriander, finely chopped

Directions
Place a fry pan on medium-high heat and cook the fish for 5-7 minutes each side or until cooked through. Meanwhile combine the peach, cucumber, capsicum, onion, corn, red cabbage, avocado and jalapeno. Drizzle over 2 tablespoons extra virgin olive oil, the juice of the lime and sprinkle over some salt and pepper before mixing well. Next combine the rice with the lemon zest and coriander. Serve with the fish.

ABOUT

About Steph

Philosopy

Background

SERVICES

Corporate Nutrition

Recipe Development

Partner with Steph

Media

Mentoring

ONLINE PROGRAMS

21 Day Detox

12 Day Cleanse

12 Day Nourish

RECIPES

BLOG

CONTACT

Subscribe to emails

Sign up to have body good food delivered straight to your inbox!

We respect your privacy.

Disclaimer: The information provided on this website is for informational purposes only and is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek advice from a qualified healthcare professional before making any changes to your diet. The information on this website (including external links) may not be complete or accurate depending on when it was published, and is subject to change. This website and its contents are protected by intellectual property laws and cannot be copied, distributed, or reproduced without the owners permission.

I respectfully acknowledge the Bunurong Peoplesā€™ of the Kulin Nation as the Traditional Custodians and Owners of the land on which I live and work. I pay my respects to their Elders, past, present, and emerging, and recognize the continuing connection and rich contributions of Aboriginal and Torres Strait Islander peoples to this country.