Baja Barramundi

Directions

1. Melt 1 Tbsp butter in a small pot over medium-high heat. Add half the scallion whites and 1/4 tsp turmeric and cook until fragrant, about 1 minute.
2. Add rice, water, mushroom Better Than Bouillon, and a big pinch of salt and bring to a boil. Cover and reduce to a simmer. Cook rice until tender, 15-18 minutes.
3. Meanwhile, in a medium bowl, combine tomatoes, chili pepper, cilantro, remaining scallion whites, and juice from half the lime. Season with salt and pepper.
4. In a small bowl, combine sour cream, a big squeeze of lime juice, and lime zest to taste. Stir in water 1 tsp at a time until mixure reaches a drizzling consistency. Season with salt and pepper.
5. In another small bowl, combine cumin and remaining 1/4 tsp turmeric. Pat barramundi dry with paper towels. Season all over with salt and pepper amd season flesh sides with spice mix.
6. Heat a large drizzle of oil in a large skillet over medium-high heat. Add barramundi skin side down and cook until skin is crispy, 4-5 minutes. Flip and cook until fish opaque and cooked through, 2-3 minutes more.
7. Fluff rice with fork, stir in scallion greens and remaining 1 Tbsp butter. Season with salt and pepper and divide between plates. Top with barramundi and garnish with salsa fresca and crema. Serve with any remaining lime wedges.

2-4 servings (nutrition facts based on 2 servings)