Before starting, wash and dry all produce. Peel, then mince or grate the garlic. Drain and rinse corn. Heat a medium pot over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then the rice, half the garlic and a quarter of the corn (dbl for 4 ppl). 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.

While the rice cooks, cut the zucchini into 1/2-inch rounds. Zest, then juice half the lime (whole for 4 ppl). Roughly chop the cilantro. Pat the barramundi dry with paper towels, then sprinkle with the Mexican Seasoning. Season with salt and pepper. Set aside.

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

Add the barramundi, skin-side down, to the same pan. (TIP: Add 1/2 tbsp oil to the pan, if it looks dry.) Cook, until the skin is crispy, 6-7 min. Flip the barramundi over and cook until cooked through, 3-4 min.\*\* Transfer to a plate, skin-side up.

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

Fluff the rice with a fork, then stir in the lime zest and season with salt. Divide rice between bowls. Top the Mexican-spiced barramundi and garlicky zucchini. Drizzle with the lime-butter sauce. Sprinkle the cilantro over top.