Barramundi with Sautéed Hot Peppers, Tomatoes, and Fresh Guacamole

A great way to balance the spicy peppers, this fresh guacamole doubles as a garnish and appetizer! Perfect for a hot summer night!

Turn that heat up! The spice level from the pepper is derived heavily from the seeds and oils inside each pepper. In this dish, because the sauté is done in olive oil, this process further draws out the spice level, which could create a very hot dish if not careful! For this reason, start with a small amount of peppers and add in additional slices, depending on the pepper you choose to use and preference, testing along the way. You’ll thank me later!

The secret weapon. While not a fancy recipe, I grew up with my mom making this version of guacamole as a special treat whenever we ate fresh Mexican food, becoming quite nostalgic for me! I love it for many reasons, but mostly because of its simplicity. This works as a great base (think like a basic hummus) that you can expand from depending on what you have in your fridge or garden. Try this with fresh cilantro or peppers! Swap the lemon for limes and chili powder! Go nuts and try curry and basil!

Are your gardens overflowing with peppers?! So many varieties are interchangeable-try out some of these creations!

Baked Salmon with Hot Pepper Avocado Sauce

Three Pepper Beanless Chili

Strawberry and Serrano Pepper Chutney

Jalapeno Peach Salsa with Chipotle Shrimp

Stuffed Hungarian Hot Peppers

Blueberry Jalapeno Relish over Brie

Jalapeno Cherry Apple Salsa

Zucchini Taco Boats with Serrano Pepper Queso Sauce

Roasted Chicken Thighs with Creamy Serrano Pepper Sauce

Diablo Shrimp over Roasted Vegetables

Bacon Wrapped Jalapeno Popper Stuffed Chicken Breast

Rhubarb Jalapeno Basil Sauce over Bacon Wrapped Pork

Summer is here and I am LOVING trying out these seasonal ingredients in my kitchen! Follow along as I search for farmers markets and fun ways to cook creatively with what the week produces!

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Barramundi with Sautéed Hot Peppers, Tomatoes, and Fresh Guacamole

Hannah

A great way to balance the spicy peppers, this fresh guacamole doubles as a garnish and appetizer! Perfect for a hot summer night!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Course Lunch, Main Course

Cuisine American, French, Indian, Latin America, Mediterranean, Mexican

Servings 2

Equipment

• Mixing bowl
• Skillet
• Kitchen knife

Ingredients

  

Guacamole

• 1 large Avocado
• 1 clove Garlic
• 1/2 squeezed Lemon
• 1 tsp Olive Oil
• Salt and Pepper

Fish

• 2 filets Barramundi
• 1/4 tsp Cumin
• 1/4 tsp Paprika
• Salt and Pepper
• 1 tsp Olive Oil
• 1 small Onion
• 1 cup Cherry Tomatoes
• 1/2 large Hot Pepper
• 1 clove Garlic
• Salt and Pepper
• 1/4 cup Stock
• Cauliflower Rice (optional to serve)

Instructions

 

• In a mixing bowl, scoop out the inside of an avocado, squeeze lemon, mince garlic, olive oil, salt and pepper. Using a fork or whisk, mash well. Set aside.
• In skillet, heat oil and add fish filets, seasoning with salt, pepper, cumin, and paprika. Flip and repeat seasoning. Set aside.
• In skillet, heat oil and add sliced onions and tomato. Toss to coat, cooking until starting to get tender.
• Add minced garlic and sliced hot peppers, seasoning with salt and pepper and a bit more oil to sauté.
• When there is a slight brown on tomatoes and onions, add a splash of stock to deglaze the pan and give a light steam to finish everything cooking.
• Serve fish over cauliflower rice, with veggies over and topped with a dollop of fresh guacamole. Garnish with lemon wedges. Enjoy!

Keyword Avocado, Barramundi, Cherry Tomato, Fresh, Guacamole, Healthy, Hot Peppers, Keto, lowcarb