Mexican-Style Grilled Barramundi
with Grilled Peppers and Corn
Foil saves the day in this summer feast! After cooking veggies in a tidy foil pouch, you'll have barely anything to clean up! Vibrant lime mayo and bursting sweet corn brighten up this hearty meal.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
282 g
Barramundi
(Contains Fish, Seafood/Fruit de Mer)
½ cup
Couscous
(Contains Wheat)
170 g
Beefsteak Tomato
160 g
Sweet Bell Pepper
2 unit
Green Onion
1 unit
Lime
½ can
Canned Corn
1 tbsp
Enchilada Spice Blend
(Contains Sulphites)
2 tbsp
Mayonnaise
(Contains Egg, Mustard)
Not included in your delivery
2.5 tbsp
Oil*
¼ tsp
Sugar*
½ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, wash and dry all produce. Lightly oil the grill. While you prep, preheat the grill to 500°F over medium-high heat. Add 2/3 cup water and 1/4 tsp salt (dbl both for 4 ppl) to a medium pot. Bring to a boil over high heat. Once boiling, remove the pot from heat, then add couscous. Stir to combine. Cover and let stand 5 min. Meanwhile, core, then cut pepper into 1/4-inch pieces. Thinly slice green onions. Zest, then juice half the lime (whole lime for 4 ppl). Cut any remaining lime into wedges. Cut tomato into 1/4-inch pieces. Drain corn.
Layer two 18x12-inch pieces of foil. (NOTE: For 4 ppl, layer two 24x12-inch pieces of foil.)Add corn, half the peppers and half the Enchilada Spice Blend to one side of the foil. Season with salt and pepper, then toss to combine. Arrange in a single layer. Drizzle 1 tbsp oil (dbl for 4 ppl) over top. Fold foil in half over veggie mixture and pinch edges to seal pouch. Place veggie pouch on one side of the grill. Close lid and grill until veggies are tender, 12-14 min.
Meanwhile, pat barramundi dry with paper towels. Add barramundi, remaining Enchilada Spice Blend and 1 tbsp oil (dbl for 4 ppl) to a medium bowl. Season with salt and pepper, then toss to coat.
Add barramundi to the other side of the grill, skin-side down. Close lid and grill until skin is crispy and barramundi is cooked through, 6-9 min.**Using a spatula, carefully flip. Close lid and grill flesh side until golden-brown, 1-2 min. Transfer barramundi to a plate, skin-side up.
Meanwhile, add mayo and lime zest to a small bowl. Season with salt and pepper, then stir to combine. Set aside. Add tomatoes, remaining peppers, half the green onions, half the lime juice, 1/4 tsp sugar and 1/2 tbsp oil (dbl both for 4 ppl) to another medium bowl. Season with salt and pepper, then stir to combine.
Carefully open veggie pouch. Fluff couscous with a fork, then stir in foil-pouch veggies, remaining lime juice and remaining green onions. Season with salt and pepper, to taste. Divide couscous between plates. Top with barramundi and salsa. Dollop lime mayo over barramundi. Squeeze a lime wedge over top, if desired.
