Ingredients:

  • 1.5 lb wild-caught Cod or Halibut fillets, cut into 2-inch chunks
  • 2 tbsp avocado oil
  • 1 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 1 tsp smoked paprika
  • 2 cups cooked quinoa
  • 4 cups baby spinach or chopped kale
  • 1 tbsp extra virgin olive oil
  • 1 tbsp fresh lemon juice
  • 1 large avocado, diced
  • 1 cup cucumber, diced
  • 1/2 cup shredded carrots
  • 1/4 cup fresh cilantro, chopped
  • 3 tbsp raw tahini
  • 2 tbsp fresh lemon juice
  • 1 tbsp maple syrup
  • 2 tbsp warm water
  • 1 clove minced garlic

Instructions:

  1. Whisk tahini, lemon juice, maple syrup, and minced garlic in a small jar. Mix vigorously until a thick paste forms, then stir in warm water one tablespoon at a time until the sauce is velvety and pourable. Note: The sauce may thicken as it sits.
  2. Toss baby spinach or kale with olive oil and lemon juice in a large bowl. Gently fold in the cooked quinoa so the grains are coated in the citrus oil.
  3. Pat the fish chunks completely dry with paper towels. This is a big step. If the fish is wet, it won't brown, it will just steam.
  4. Season the fish with salt, pepper, and smoked paprika. Rub the spices in so they stick to the meat.
  5. Heat avocado oil in a skillet over medium high heat until it starts shimmering.
  6. Add the fish in a single layer. Let it sit undisturbed for 3 minutes until a mahogany crust forms.
  7. Flip the chunks and cook for another 3 minutes until the fish is opaque and flakes easily.
  8. Divide the quinoa and greens mixture into four bowls.
  9. Top each bowl with the seared fish, diced avocado, cucumber, and shredded carrots.
  10. Garnish with chopped cilantro and drizzle the tahini dressing over the top of your Alkaline Fish Bowl.