Recipe: Fresh Catch

By Sheniqua Faulkner
In Feature, Food

Looking for a delicious alternative to your standard fish dish? Try this fresh, summer-friendly recipe that’s sure to please no matter how high the temperature climbs.

 

For this month’s recipe, the master chefs at Schnucks Cooks combine barramundi, a fish prized for its buttery taste and succulent, delicate texture, with a palate-refreshing mango salsa to create a light, flavorful dish that is the perfect complement to hot summer days and nights. Not only delicious, this meal is easy to prepare, and is on the table in less than 30 minutes.

Lime Barramundi with Key Largo Mango Salsa
(Serves: 4)

What You Need:

  • Schnucks nonstick cooking spray
  • 2 packages (12 oz. each) frozen barramundi, thawed
  • 2 limes
  • 1 teaspoon salt, divided
  • 3 kiwifruit, peeled and cut into 1/2-inch pieces
  • 2 medium ripe mangoes, peeled, pitted and cut into 1/2-inch pieces
  • 1/4 cup Full Circle fresh basil leaves, thinly sliced
  • 1 teaspoon seeded and minced fresh jalapeño chile (or more to taste)

What To Do:

  1. Preheat oven to 450°F or preheat broiler with oven rack about 4 inches from source of heat. Spray large rimmed baking pan with nonstick cooking spray. Arrange fish on prepared pan. Lightly spray fish with nonstick cooking spray.
  2. From limes, grate 2 teaspoons peel and squeeze 2 tablespoons juice. Sprinkle lime peel and 3/4 teaspoon salt over fish. Bake or broil 8 to 9 minutes or until fish turns opaque throughout and internal temperature reaches 145°F.
  3. Meanwhile, in medium serving bowl, toss kiwifruit, mangoes, basil, jalapeño, lime juice and remaining 1/4 teaspoon salt until well combined. Spoon salsa over fish to serve.

 

676_346.jpgLime Barramundi with Key Largo Mango Salsa

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Photo credit: Food photo courtesy of Schnucks; Blue Moon photo courtesy of MillerCoors.

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