Mexican-Spiced Barramundi

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Halve the sweet potatoes lengthwise; cut crosswise into 1/4-inch pieces. Place on a sheet pan. Drizzle with olive oil and season with salt, pepper, and half the spice blend; toss to coat. Arrange in an even layer. Roast, flipping halfway through, 20 to 22 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

While the sweet potatoes roast, quarter the lime. Pit, peel, and halve the avocado. Thinly slice 1 half; place in a bowl and top with the juice of 1 lime wedge to prevent browning. Season with salt and pepper. Place the remaining half in a large bowl and top with the juice of the remaining lime wedges; using a fork, mash until smooth. Season with salt and pepper. Peel and finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). Using a peeler, remove the rind of the clementine, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Halve the clementine; squeeze the juice into a bowl, straining out any seeds. Remove and discard the stems of the kale; thinly slice the leaves. Cut out and discard the stem, ribs, and seeds of the pepper; finely chop. Thoroughly wash your hands immediately after handling.

To the bowl of mashed avocado, add the clementine juice, clementine zest, 3 tablespoons of olive oil, as much of the garlic paste as you’d like, and as much of the chopped pepper as you like, depending on how spicy you’d like the dish to be. Whisk to combine; season with salt and pepper to taste. Add the sliced kale; stir to thoroughly coat. Set aside to marinate, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste.

While the kale marinates, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the pepitas; season with salt and pepper. Toast, stirring frequently, 2 to 3 minutes, or until lightly browned and fragrant. (Be careful, as the pepitas may pop as they toast.) Transfer to a paper towel-lined plate; immediately season with salt. Wipe out the pan.

Pat the fish fillets dry with paper towels; season on both sides with salt, pepper, and the remaining spice blend. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned fillets, skin side down; cook 3 to 5 minutes on the first side, or until the skin is lightly browned and crispy. Flip and cook 2 to 3 minutes, or until lightly browned and cooked through. Turn off the heat.

Add the roasted sweet potatoes to the bowl of marinated kale; stir to combine. Season with salt and pepper to taste. Serve the salad with the cooked fish fillets and sliced avocado. Garnish with the toasted pepitas. Enjoy!