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Barramundi with Sautéed Hot Peppers, Tomatoes, and Fresh Guacamole

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!
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Prep Time 10 minutes
Cook Time 20 minutes
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