master

Zesty spiced barramundi is the perfect partner for a salad of roasted sweet potato and kale, marinated in a creamy avocado and citrus dressing to soften the leaves.

Ethan Mick

with Kale, Sweet Potato, & Avocado Salad

Mexican-Spiced Barramundi

Skin-On Barramundi Fillets

Garlic

Sweet Potatoes

Avocado

Lime

Clementine

Jalapeño Pepper

Kale

Pepitas

Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)

Ingredients

oven

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Halve the **sweet potatoes** lengthwise; cut crosswise into 1/4-inch pieces. Place on a sheet pan. Drizzle with olive oil and season with salt, pepper, and **half the spice blend**; toss to coat. Arrange in an even layer. Roast, flipping halfway through, 20 to 22 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

Prepare & roast the sweet potatoes:

While the sweet potatoes roast, quarter the **lime**. [Pit, peel, and halve the **avocado**.](#) Thinly slice 1 half; place in a bowl and top with **the juice of 1 lime wedge** to prevent browning. Season with salt and pepper. Place the remaining half in a large bowl and top with **the juice of the remaining lime wedges**; using a fork, mash until smooth. Season with salt and pepper. Peel and finely chop the **garlic**; using the flat side of your knife, smash until it resembles a paste (or use a zester). Using a peeler, remove the rind of the **clementine**, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Halve the clementine; squeeze the juice into a bowl, straining out any seeds. Remove and discard the stems of the **kale**; thinly slice the leaves. Cut out and discard the stem, ribs, and seeds of the **pepper**; finely chop. Thoroughly wash your hands immediately after handling.

Prepare the remaining ingredients:

To the bowl of **mashed** **avocado**, add the **clementine** **juice**, **clementine zest**, **3 tablespoons of olive oil**, **as much of the garlic** **paste as you’d like**, and **as much of the chopped pepper as you like**, depending on how spicy you’d like the dish to be. Whisk to combine; season with salt and pepper to taste. Add the **sliced kale**; stir to thoroughly coat. Set aside to marinate, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste.

Make the dressing & marinate the kale:

While the kale marinates, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the **pepitas**; season with salt and pepper. Toast, stirring frequently, 2 to 3 minutes, or until lightly browned and fragrant. (Be careful, as the pepitas may pop as they toast.) Transfer to a paper towel-lined plate; immediately season with salt. Wipe out the pan.

Toast the pepitas:

Pat the **fish** **fillets** dry with paper towels; season on both sides with salt, pepper, and the **remaining spice blend**. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned fillets, skin side down; cook 3 to 5 minutes on the first side, or until the skin is lightly browned and crispy. Flip and cook 2 to 3 minutes, or until lightly browned and cooked through. Turn off the heat.

Cook the fish:

Add the **roasted sweet potatoes** to the bowl of **marinated kale**; stir to combine. Season with salt and pepper to taste. Serve the salad with the **cooked fish fillets** and **sliced avocado**. Garnish with the **toasted pepitas**. Enjoy!