Description
A delicious and vibrant bowl featuring spiced blackened fish atop a bed of quinoa or brown rice with fresh toppings.
Ingredients
Scale
- 1 lb white fish fillets (tilapia, cod, or mahi-mahi)
- 2 tablespoons olive oil
- 2 tablespoons blackening seasoning
- 2 cups cooked brown rice or quinoa
- 1 cup corn (fresh, frozen, or canned)
- 1 cup black beans, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1 avocado, diced
- 1 cup shredded lettuce or cabbage
- ½ cup fresh cilantro, chopped
- Juice of 1 lime
- Salt and pepper to taste
- Optional toppings: sliced jalapeños, diced red onion, sour cream, or hot sauce
Instructions
- Pat the fish fillets dry with paper towels.
- Combine the blackening seasoning ingredients (paprika, cayenne pepper, garlic powder, onion powder, dried thyme, dried oregano, salt, and black pepper).
- Rub the fish fillets with olive oil and coat with the seasoning.
- Heat a skillet over medium-high heat and cook the fish for 3-4 minutes on each side until cooked through.
- Let the fish rest for a couple of minutes before flaking.
- In serving bowls, start with a layer of brown rice or quinoa.
- Top with corn, black beans, cherry tomatoes, avocado, and the flaked fish.
- Drizzle lime juice, add cilantro, and season with salt and pepper.
- Add optional toppings as desired and serve immediately.
Notes
Let the fish marinate for 30 minutes for deeper flavor. Store any leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: main course
- Method: Pan-Seared
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 12g
- Protein: 30g
- Cholesterol: 60mg