Soy Glazed Barramundi with Pineapple Salsa served over Black Rice

Serves: 2

Prep Time: 30 minutes

Cook Time: 45 minutes


Pineapple Salsa

Makes more than enough for dinner. Serve the extra salsa with chips as a snack, or over orange chicken for lunch tomorrow.

  • ¼ of a white onion
  • 1 Anaheim Chili Pepper, or other mildly spicy pepper, seeded and coarsely chopped
  • 1 medium-sized sweet orange bell pepper, seeded and coarsely chopped
  • Zest and juice of 1 lime
  • salt and pepper
  • ½ cup fresh pineapple, cut into small chunks

Black Rice

Makes 4 servings, or about 3 cups rice

  • 1 ¾ cups vegetable broth
  • 1 cup black rice
  • pinch of salt
  • 2 tablespoons fresh basil, chopped
  • 1/3 cup pine nuts, toasted
  • Fresh Parmesan cheese for garnish

Sweet and Soy Glaze

Makes about 1/2 cup, and you may have more glaze than you need for your fish fillets

  • 2 tablespoons dark brown sugar
  • 2 tablespoons Balsamic vinegar
  • 2 tablespoons olive oil
  • 2 tablespoons soy sauce
  • Salt and pepper to taste

Soy Glazed Barramundi

Prepare the glaze before you cook the fish. If your nonstick skillet isn’t ovensafe, sear the fish as directed, then transfer it to a rimmed baking sheet, glaze it, and continue as directed.

  • 1 teaspoon light brown sugar
  • ½ teaspoon kosher salt
  • ¼ teaspoon cornstarch
  • 2 barramundi fillets (6 ounces each)
  • Freshly ground black pepper
  • 1 teaspoon vegetable oil
  • 1 recipe glaze (see below)


Pineapple Salsa

  1. Place onion, peppers, lime zest, lime juice, salt, and pepper in bowl of a food processor.
  2. Pulse until all ingredients are cut into small confetti pieces.
  3. Place pepper mixture in a bowl and gently mix in pineapple.
  4. Cover and refrigerate until ready to use

Black Rice

  1. Combine first 3 ingredients (broth through salt) in a medium saucepan.
  2. Bring to a boil over high heat.
  3. Cover, reduce heat and simmer for 30 minutes.
  4. Remove from heat and let stand covered for a few minutes. Alternatively, a rice cooker may be used with the same water to rice ratio.
  5. Stir basil into the cooked rice, top with pine nuts, and grate fresh Parmesan over the top.

Sweet and Soy Glaze

  1. Whisk ingredients together in small saucepan.
  2. Bring to boil over medium-high heat; simmer until thickened and reduced by about half, about 3 minutes.
  3. Remove from heat and cover to keep warm.

Soy Glazed Barramundi

  1. Adjust oven rack to middle position and heat oven to 300 °F.
  2. Combine brown sugar, salt, and cornstarch in small bowl.
  3. Pat fish dry with paper towels and season with pepper.
  4. Sprinkle brown sugar mixture evenly over top of the fish, rubbing to distribute.
  5. Heat oil in 12-inch ovensafe nonstick skillet over medium-high heat until just smoking.
  6. Place fish in skillet being careful not to overcrowd the pan, fish may be cooked in two batches if necessary.
  7. Cook until well browned, about 2-3 minutes. Using tongs, carefully flip fish and cook until golden, about 2 more minutes.
  8. Remove skillet from heat and spoon glaze evenly over fillets.
  9. Transfer skillet to oven and cook until center of thickest part of fillets registers 125 °F on instant-read thermometer and is still translucent when cut into with paring knife, about 5 minutes.
  10. Transfer fillets to platter or individual plates and serve.

To plate: take about ¾ cup of rice and mound in the middle of the dinner plate. Place a glazed fish fillet on top of the rice. Arrange the pineapple salsa on top of the fish fillet, and garnish with additional basil.


This delcious, inventive recipe was created by Debi from Orange, CA. For thoughts about strong mind, healthy body and tasty treats, check out her blog, Life Currents.

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