Description
A flavorful dish featuring blackened fish on a bed of rice, topped with fresh veggies and a creamy sauce, perfect for any night of the week.
Ingredients
- 4 fillets of white fish (tilapia, cod, or mahi-mahi)
- 2 cups cooked rice (white, brown, or cauliflower)
- 2 cups shredded lettuce or cabbage
- 1 cup black beans
- 1 cup corn
- 1 avocado
- Juice of 1 lime
- ½ cup Greek yogurt or sour cream
- 1 tablespoon lime juice for sauce
- ½ teaspoon garlic powder for sauce
- ½ teaspoon chili powder for sauce
- ¼ teaspoon salt for sauce
Instructions
- Prepare the spice blend: In a small bowl, mix together smoked paprika, chili powder, cumin, garlic powder, salt, black pepper, and cayenne pepper.
- Season the fish: Pat the fish dry and rub it with olive oil. Coat generously with your spice blend, and squeeze fresh lime juice on top.
- Cook the fish: Heat a large skillet over medium-high heat. Place the fish in the skillet and cook for 3–4 minutes on each side, or until blackened and cooked through.
- Make the creamy sauce: In a small bowl, combine Greek yogurt with lime juice, garlic powder, chili powder, and salt. Mix until smooth.
- Assemble the bowls: Start with a base of rice in each bowl. Add a layer of shredded lettuce or cabbage, followed by black beans and corn. Top with a blackened fillet of fish.
- Garnish: Finish each bowl with slices of avocado, fresh pico de gallo, and a drizzle of the creamy sauce. Sprinkle with chopped cilantro for an added touch.
Notes
Best served fresh; for leftovers, store in airtight containers in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Searing
- Cuisine: Mexican