Wash and dry produce.

In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.

Keep covered off heat until ready to use in Step 4.

While rice cooks, drain mango over a small bowl, reserving juice. Core, deseed, and dice bell pepper into ¼-inch pieces. Halve, peel, and dice onion into ¼-inch pieces until you have 3 TBSP (6 TBSP for 4 servings). (Save remaining onion for another use!) Zest and quarter lime.

In a medium bowl, combine mango, bell pepper, diced onion, half the garlic powder, 2 TBSP reserved mango juice (4 TBSP for 4 servings), juice from half the lime, a pinch of sugar, salt, and pepper. Refrigerate until ready to use in Step 4.

In a second small bowl, combine sour cream, remaining garlic powder, and a squeeze of lime juice. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.

Pat barramundi* dry with paper towels. Season all over with Cajun Spice Blend, salt, and pepper.

Heat a large drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add barramundi, skin sides down, and cook until skin is crispy, 4-5 minutes. Flip and cook until fish is opaque and cooked through, 2-3 minutes more.

Add lime zest and 1 TBSP butter (2 TBSP for 4 servings) to pot with rice; fluff with a fork. Add mango salsa (draining first); stir to combine.

Divide mango salsa rice between plates. Top with barramundi and drizzle with garlicky lime crema. Squeeze juice from any remaining lime wedges over top and serve.