Mexican Bowls
Michelle Phetlhe | Tuesday June 21, 2022 06:00
Growing up, and honestly into most of my 20’s, I wasn’t much of a seafood fan. White fish is such a great source of low-fat protein, as well as various vitamins and minerals; something we all could use more of.
It’s LOADED with fresh, bold flavours, as well as being so versatile! I think my first real introduction to various seafood was through one or two franchises where I first had prawns, sushi, calamari, and mom used to make killer creamy mussels.
I am so glad I do not have any seafood allergies, something that’s quite common and so one needs to be very careful when trying new fish dishes. Turn a piece of fish into a taco (or use lettuce wraps), a salad, rice bowl, or just dive in with a fork.
I recently purchased some brown rice to give it a second chance, because brown rice...eish. I have prepared it once before and didn’t quite like how wheaty it was. For some reason I was also convinced I didn’t cook it through.
I made sure to cook it while tasting it until I felt it was soft. This taco bowl I prepared is so hearty and delicious. The rice, combined with the vegetables and sour cream make it a one-dish meal that is loved by all and exceptionally tasty.
You can prep all of the ingredients and serve it buffet style allowing everyone to create their own bowl. With everyone in the house a little under the weather from the flu doing rounds, this spicy dish hit the spot just right.
It not only awakened the taste buds, but cleared the senses as well. We had a fish dish, but the versatility of this meal allows for it to be just as great with beef or chicken, depending on your mood. If you can incorporate these healthy Mexican bowls into your weekly meal prep, they save you money, time, and spare you the calories - you honestly can’t beat that!
INGREDIENTS
2 tablespoon chili powder
2 tablespoon cumin
1 teaspoon cayenne pepper
6-8 hake filets (or other fish filet of your choice)
2-4 cloves minced garlic
2 cups fresh sweet corn kernels (sliced off the cob is the best)
2 red onion, diced
2 red pepper, diced
2 can black beans cooked brown rice (I used about 2 cups) Fresh cilantro, avocado, shredded cheese, sour cream, or pico de gallo for topping
INSTRUCTIONS
Mix the spices together in a small bowl and sprinkle evenly over both sides of the fish filets. (I like to season my fish a LOT, but just sprinkle on however much looks good to you.)
Add salt and pepper to taste.
In a large nonstick skillet over medium high heat, heat a drizzle of olive oil. Add the garlic and saute for 1-2 minutes. Add the fish filets to the pan. Grill the fish on each side for several minutes, checking the middle for doneness (fish should be completely white and flake apart easily). Remove fish filets and set aside. Add corn, red peppers, and onions to the pan with no additional oil.
Heat over high heat for several minutes WITHOUT stirring to get a brown/black roasted look on the outside. Repeat for several minutes (stir, wait, stir, wait) until the peppers and onions are tender-crisp. Add the black beans and heat through. Layer rice, corn/pepper mixture, and fish in a bowl - or mix everything together in the skillet.
Top with any of the toppings listed above!