Tropical Sunset Barramundi

Updated at: Sat, 09 Sep 2023 03:18:09 GMT

Step 1

Adjust rack to top position and preheat oven to 425°F. Trim peel and cut carrots on a diagonal into 1/2in thick pieces. Chopped pineapple. Trim and thinly sliced scallions. Zest and quarter lime.

Step 2

In a small pot, combine 1/2c coconut milk, 1c water, 2tbsp butter, and 1tsp sugar. Bring mixture to a boil and stir and rice. Coven reduce heat to low and cook until tender, 15 to 18 minutes.

Step 3

Toss carrots on a baking sheet with a drizzle of oil, salt, and pepper. Roast on top rack until tender, 20 to 25 minutes.

Step 4

In a small bowl, combined pineapple, scallions, and a squeeze of lemon juice. Season with salt and pepper.

Step 5

Season barramundi with salt and pepper. He a large drizzle of oil and a large non-stick pan over medium high heat. Add barramundi, skin side down, and cook until skin is crispy, 4 to 5 minutes. Flip and cook until fish is opaque and cook through, 2 to 3 minutes more.

Step 6

On the same pan after the fish has been removed, add chili sauce and remaining coconut milk. Bring two a summer and cook until reduced by about half, two to three minutes.

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