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Sumac-Spiced Barramundi
with Coconut Rice & Collard Greens
40 MIN
4 Servings
From the Test Kitchen
Tonight’s barramundi gets a delicious lift from a coating of turmeric and sumac, a citrusy Middle Eastern spice ground from berries. We’re serving the spiced, pan-seared fish with collard greens—sautéed with almonds for satisfying crunch—and delicately sweet coconut rice, flavored with dates and a bit of lime zest. (You may notice that the skin on your barramundi is cut, or “scored”: this helps it achieve even browning during cooking!)
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NutritionPER SERVING
-
Calories620 Cals (est.)
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fresh
ingredients
Title
-
4 Skin-On Barramundi Fillets
- 1 cup Jasmine Rice
- 1¾ cups Light Coconut Milk
- 2 cloves Garlic
- 1 bunch Collard Greens
- 1 Lime
- 2 oz Medjool Dates
- ⅓ cup Roasted Almonds
- ¼ tsp Crushed Red Pepper Flakes
-
2 tsps Barramundi Spice Blend (Sumac & Ground Turmeric)
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients:
Wash and dry the fresh produce. Peel and roughly chop the garlic. Remove and discard the collard green stems; roughly chop the leaves. Roughly chop the almonds. Pit and roughly chop the dates. Using a peeler, remove the green rind of the lime, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter the lime.
2
Make the coconut rice:
In a medium pot, combine the coconut milk (shaking the can just before opening), rice, and a big pinch of salt. Heat to boiling on high. Once boiling, cover and reduce the heat to low. Cook 18 to 20 minutes, or until the liquid has been absorbed and the rice is tender. Turn off the heat and fluff the cooked rice with a fork. Stir in the dates and lime zest.
3
Start the collard greens:
While the rice cooks, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the garlic and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be. Season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Add the collard greens; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly wilted.
4
Finish the collard greens:
Add ½ cup of water to the pan and cook, stirring occasionally, 5 to 7 minutes, or until the collard greens have wilted and the water has cooked off. Add the almonds and cook, stirring frequently, 30 seconds to 1 minute, or until combined. Transfer to a bowl; season with salt and pepper to taste. Set aside in a warm place. Wipe out the pan.
5
Cook the barramundi:
While the rice continues to cook, pat the barramundi fillets dry with paper towels; season on both sides with salt, pepper, and the spice blend. In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned fillets, skin side down, and cook 3 to 5 minutes on the first side, or until the skin is lightly browned and crispy. Flip the fillets and cook 2 to 3 minutes, or until lightly browned and cooked through. Turn off the heat.
6
Serve your dish:
Divide the coconut rice, finished collard greens, and cooked barramundi fillets among 4 dishes. Garnish with a drizzle of olive oil. Serve with the lime wedges on the side. Enjoy!
1
Prepare the ingredients:
Wash and dry the fresh produce. Peel and roughly chop the garlic. Remove and discard the collard green stems; roughly chop the leaves. Roughly chop the almonds. Pit and roughly chop the dates. Using a peeler, remove the green rind of the lime, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter the lime.
2
Make the coconut rice:
In a medium pot, combine the coconut milk (shaking the can just before opening), rice, and a big pinch of salt. Heat to boiling on high. Once boiling, cover and reduce the heat to low. Cook 18 to 20 minutes, or until the liquid has been absorbed and the rice is tender. Turn off the heat and fluff the cooked rice with a fork. Stir in the dates and lime zest.
3
Start the collard greens:
While the rice cooks, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the garlic and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be. Season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Add the collard greens; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly wilted.
4
Finish the collard greens:
Add ½ cup of water to the pan and cook, stirring occasionally, 5 to 7 minutes, or until the collard greens have wilted and the water has cooked off. Add the almonds and cook, stirring frequently, 30 seconds to 1 minute, or until combined. Transfer to a bowl; season with salt and pepper to taste. Set aside in a warm place. Wipe out the pan.
5
Cook the barramundi:
While the rice continues to cook, pat the barramundi fillets dry with paper towels; season on both sides with salt, pepper, and the spice blend. In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned fillets, skin side down, and cook 3 to 5 minutes on the first side, or until the skin is lightly browned and crispy. Flip the fillets and cook 2 to 3 minutes, or until lightly browned and cooked through. Turn off the heat.
6
Serve your dish:
Divide the coconut rice, finished collard greens, and cooked barramundi fillets among 4 dishes. Garnish with a drizzle of olive oil. Serve with the lime wedges on the side. Enjoy!
Tips from Home Chefs