Fish Rice Bowl Recipe
Fish rice bowls are savory and satiating, but won’t ruin your diet.
Equipment
- 1 Grill
Ingredients
Fish Ingredients
- 6 Filets Cod about 36oz
- 1 tsp Smoked Paprika
- 1 tsp Cumin
- 1 tsp Dried Oregano
- 1 tsp Garlic Powder
- ¼ cup Olive Oil
- salt and pepper
Cabbage Slaw Ingredients
- ½ Head Cabbage About 1lb
- ½ cup Low Fat Mayo
- 3 tbsp lime juice
- salt
Other Bowl Ingredients
- 1 cup uncooked rice Basmati or similar
- 1 can pinto beans
- 1 large tomato
- 1 small onion or half a large onion
Instructions
Cabbage Slaw Instructions
- Start by thinly slicing the cabbage into strips no more than a quarter inch wide. Then cross cut the slices so that you end up with individual cabbage strips about 3 inches long and a quarter inch wide. Rinse the chopped cabbage in a colander and shake off any excess water.
- In a bowl, mix the cabbage, mayo, lime juice, and salt. Let it rest in the fridge while preparing the rest of the meal.
Fish Instructions
- Mix all of the spices except the salt and pepper. Run the fish through the olive oil and then pat the spice rub into both sides of the filets. Then salt and pepper the filets.
- Heat your grill until it's relatively at high heat. Place the fish on the grill and cook until the bottom is golden (2-3 minutes). Then flip and cook 2-3 minutes more or until the fish’s internal temperature reaches 145F.
Pico de Gallo Instructions
- Dice a large tomato and half a large onion (or 1 small onion.)
- Dice up to 4oz fresh basil, then mix it together with the tomato and onion.
- Mix in a pinch of salt and lime juice if desired.
Assembly Instructions
- Prepare 1 cup of uncooked rice in a rice cooker. Heat a can of pinto beans on the stove.
- Serve ⅙ of the rice into a large bowl or plate, and top with a hearty spoon full of pinto beans.
- Lay the fish on top of the pinto beans, then layer the pico de gallo and cabbage slaw around the fish.Serve and enjoy :)
Notes
Calories assume 9oz cod, 1oz pinto beans, low fat mayo, and 1/6 of an uncooked cup of rice.