· Fish: Firm white fish like Cod, Mahi-Mahi, or Tilapia
· Rice Base: Cooked Jasmine Rice (optionally with Cilantro and Lime)
· Pineapple Salsa: Diced Pineapple, finely diced Red Onion, minced Jalapeño, chopped Cilantro, and fresh Lime Juice
· Cabbage Slaw: Shredded Red Cabbage tossed with Lime Juice, a pinch of Salt, and a bit of Olive Oil or Yogurt
· Fish Seasoning: Cumin, Chili Powder, Paprika, Garlic Powder, Onion Powder, Oregano, Salt, and Pepper
· Cooking Oil: Olive Oil (for searing)
· Garnish: Extra Cilantro leaves and fresh Lime wedges
👩🍳 Step-by-Step Instructions
- Prepare the Salsa: In a medium bowl, gently mix together the diced pineapple, red onion, jalapeño, and most of the cilantro. Add the lime juice, season with a pinch of salt, and let it sit for 10 minutes to allow the flavors to blend .
- Create the Slaw: In a separate bowl, toss the shredded red cabbage with the lime juice and remaining cilantro. Season lightly with salt and let it sit to soften slightly while you cook the fish .
- Season and Sear the Fish: Pat the fish fillets dry and coat them generously with the spice blend. Heat olive oil in a skillet over medium-high heat. Once the pan is hot, carefully place the fish in and cook for about 4-5 minutes per side until a browned crust forms and the fish flakes easily with a fork .
- Assemble the Bowls: Start with a generous scoop of rice at the bottom of each bowl. Lay the seared fish on top, then spoon over the pineapple salsa and cabbage slaw. Finish with a sprinkle of fresh cilantro and a big squeeze of lime juice .
💡 Pro Kitchen Tips
· Get a Good Sear: Make sure the fish is as dry as possible before adding the spices; this helps get that golden crust instead of steaming .
· Manage the Heat: If you want a milder dish, remove the seeds from the jalapeño pepper before dicing it for the salsa .
· Meal Prep Ideas: You can easily batch-cook the rice, salsa, and slaw up to 3 days ahead of time. Just store them separately and cook the fish fresh when you’re ready to eat .
Do you have a preferred fish you’d like to use, or are you interested in a specific sauce to go with it?