Before starting, wash and dry all produce. Peel, then mince or grate garlic. Heat a medium pot over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then rice and half the garlic. Cook, stirring often, until fragrant, 1-2 min. Add 1 1/4 cups water (dbl for 4 ppl) and bring to a boil over high heat. Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove pot from heat. Set aside, still covered.

While rice cooks, cut zucchini into 1/2-inch rounds. Core, then cut poblano into 1/2-inch pieces, removing seeds for less heat. (NOTE: We suggest using gloves when prepping poblanos!) Zest, then juice half the lime (whole for 4 ppl). Roughly chop cilantro.

Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then poblanos. Cook, stirring often, until tender-crisp, 3-4 min. Season with salt and pepper, then transfer to one side of a plate. Add 1/2 tbsp oil to pan (dbl for 4 ppl), then zucchini. Cook, stirring often, until tender-crisp, 3-4 min. Add remaining garlic. Cook, stirring often, until fragrant, 30 sec. Season with salt and pepper. Transfer zucchini to other side of plate, then cover to keep warm.

Pat barramundi dry with paper towels. Season with Mexican Seasoning, salt and pepper. Add barramundi to the same pan, skin-side down. (TIP: Add 1/2 tbsp oil to the pan, if it looks dry.) Cook until skin is crispy, 4-5 min. Flip and cook until barramundi is opaque and cooked through, 2-3 min.\*\* Transfer barramundi to a plate.

Add 2 tbsp butter and 1 tbsp water (dbl both for 4 ppl) to the same pan. Swirl to melt butter, 1 min. Remove pan from heat. Add lime juice. Stir, scraping up browned bits from the bottom of the pan, until combined, 30 sec. Remove pan from heat, then season with salt.

Fluff rice with a fork, then stir in poblanos, lime zest, half the cilantro. Season with salt. Divide rice between bowls. Top with barramundi and zucchini. Drizzle over lime-butter sauce. Sprinkle remaining cilantro over top.