If you’re looking for a quick, easy and healthy weeknight dinner that’s ready in under 30 minutes this is the recipe for you! While we were having these grilled fish bowls Brian and I both said we wanted to add these into the dinner rotation more. Even better that this recipe is easy to customize based off of what you already have in your fridge, dietary preference, etc.
I don’t really follow a recipe for the bowls, so I just listed out the ingredients I used for this one below. The base of our bowls are usually the quick cooking brown rice or quinoa (cook ahead and just re-heat). I diced a red onion and sautéed them for 4-5 minutes before adding the black beans into the pan. This step is completely optional, but gives a really great flavor to the beans!
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- 3/4-1 lb white fish mahi mahi, cod
- brown rice or quinoa cooked
- red cabbage
- roma tomatoes chopped
- red cabbage chopped
- black beans drained, rinsed and cooked
- fresh cilantro chopped
- 1 lime
- avocado or guacamole
- 1/2 tsp garlic powder
- 1/8 tsp cayenne
- 1/2 tsp onion powder
- 1/4 tsp chili powder
- 1 tsp cumin
- salt & pepper
Ingredients
Bowl Ingredients
Fish Seasoning
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- In a small bowl combine all ingredients under 'fish seasoning'. Season both sides of the fish.
- Heat coconut or olive oil on a non-stick pan over med-high heat. Add the seasoned fish and cook 5-6 minutes per side, or until the fish flakes easily. Transfer to a plate and "shred" with a fork.
- To assemble the bowls start with the cooked brown rice or quinoa and top with all desired ingredients. Squeeze half a lime over each bowl and top with fresh cilantro and avocado or guacamole.
This sounds delicious! I never have though to use fish for bowls like this – such a great idea.
This sounds so yummy & fresh-two things that are necessary when cooking during the summer months!
xoxo, SS
Southern and Style