Description
A vibrant dish featuring blackened fish with fresh toppings, served over rice or quinoa.
Ingredients
Scale
- 1 lb white fish fillets (like tilapia or cod)
- 2 tablespoons blackening seasoning
- 2 tablespoons olive oil
- 2 cups cooked rice or quinoa
- 1 cup shredded cabbage
- 1 avocado, sliced
- 1 cup diced tomatoes
- 1/4 cup chopped cilantro
- 1 lime, cut into wedges
- Salt and pepper to taste
Instructions
- Start by preheating a skillet over medium-high heat.
- Rub the fish fillets all over with olive oil and blackening seasoning to coat well.
- Place the seasoned fish in the hot skillet and cook for about 3-4 minutes on each side, or until it’s cooked through and nicely blackened.
- Once done, remove the fish from the skillet and let it sit for a few minutes. Then, flake it into bite-sized pieces.
- To assemble your bowls, layer the cooked rice or quinoa first. Top with shredded cabbage, followed by the flaked fish, avocado slices, diced tomatoes, and sprinkle with fresh cilantro.
- Serve with lime wedges on the side for an extra burst of flavor!
Notes
Consider using clear bowls for presentation. Leftovers can be stored in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 70mg