Smoky Barramundi with Salsa

Who would have thought salsa on fish would be so flavorful and addicting. This meal not only looks good, but it's one of David's favorites.

INGREDIENTS

2 5 oz Barramundi fillets

0.25 tomato salsa with cilantro

1 tbsp paprika

1 whole yellow squash

1 oz roasted red peppers

0.25 oz garlic

0.5 oz peptias

2.75 kale

2 oz radishes

0.25 cup cumin-oregano lime vinaigrette

DIRECTIONS

1. Remove and discard any thick center stems from kale. Roughly chop leaves into bite-size pieces.

2. Trim ends off radishes and cut in half. Lay flat and slice into half moons, about 0.25 inch thick.

3. Trim ends off yellow squash and discard. Halve lengthwise. Lay flat and slice across into half moons, about 0.25 inch thick.

4. Mince garlic.

5. Place pepitas in a dry medium nonstick pan over medium heat. Toast 5-7minutes or until fragrant, shaking pan frequently.

6. Transfer pepitas to a cutting board. Roughly chop cooled pepitas.

7. Place kale into medium bowl. Drizzle with 1-2 tbsp of the cumin-oregano lime vinaigrette. Lightly season with salt. Massage until leaves soften.

8. Add radishes. Drizzle with remaining vinaigrette to taste. Salt and pepper as needed. Toss to combine.

9. Heat 1.5 tbsp cooking oil into large saute pan. Add squash, roasted red peppers, and garlic to hot pan. Season with about half of the paprika, 0.25 tbsp salt, and 0.25 tsp pepper. Cook 2-3 minutes or until squash its ender, stirring occasionally.

10. Remove from heat. Add pepitas. Stir to combine.

11. Pat barramundi fillets dry with paper towels. Season with salt, pepper, and remaining paprika. Drizzle with 1 tbsp cooking oil, rubbing to coat.

12. Heat 1.5 tbsp in pan used for pepitas over medium heat. Add barramundi to the hot pan, skin side up. Cook 3-5 minutes on each side or until barramundi is fully cooked.

13. Divide paprika-spiced barramundi between plates. Top with tomato salsa with cilantro. Pile sautéed yellow squash with toasted pepitas and kale and radish salad on the side.

This recipe serves 2.

MACRO INFO

620 Calories, 48g Fat, 13g Net Carbs, 34g Protein