Ingredients:

  • 1.5 lbs (680g) firm white fish fillets (cod, mahi-mahi, or snapper)
  • 2 tbsp (30ml) olive oil
  • 2 tbsp (30g) blackened seasoning
  • 1 tbsp (7g) smoked paprika
  • 1 tbsp (7g) garlic powder
  • 1 tbsp (7g) onion powder
  • 1 tsp (5g) dried oregano
  • 1 tsp (5g) dried thyme
  • 1/2 tsp (2.5g) cayenne pepper
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1.5g) black pepper
  • 1 cup (200g) long-grain white rice, rinsed
  • 2 cups (475ml) chicken or vegetable broth
  • 1 tbsp (15ml) lime juice
  • 1/2 cup (120g) sour cream or Greek yogurt
  • 2 tbsp (30ml) lime juice
  • 1 tbsp (15ml) water
  • 1/4 tsp (1.5g) salt
  • 4 cups (225g) shredded cabbage
  • 1/2 cup (50g) shredded carrots
  • 1/4 cup (60ml) mayonnaise
  • 2 tbsp (30ml) lime juice
  • 1/4 tsp (1.5g) salt
  • 1/4 tsp (1.5g) black pepper
  • 2 avocados, pitted and sliced
  • 1/4 cup (30g) chopped cilantro
  • 2 limes, cut into wedges

Instructions:

  1. Prepare the Blackened Seasoning (if homemade): Combine all blackened seasoning ingredients in a small bowl.
  2. Cook the Rice: Combine rice and broth in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for 18-20 minutes, or until rice is cooked and liquid is absorbed. Fluff with a fork and stir in lime juice.
  3. Make the Lime Crema: Whisk together sour cream/Greek yogurt, lime juice, water, and salt in a small bowl. Adjust consistency as needed.
  4. Prepare the Slaw: Combine cabbage, carrots, mayonnaise, lime juice, salt, and pepper in a medium bowl. Toss to combine.
  5. Blacken the Fish: Pat fish fillets dry. Brush with olive oil and liberally coat with blackened seasoning.
  6. Cook the Fish: Heat skillet over medium-high heat until very hot. Carefully place fish fillets in the skillet (do not overcrowd). Cook for 3-4 minutes per side, or until fish is cooked through and flakes easily with a fork. Internal temperature should reach 145°F (63°C).
  7. Assemble the Bowls: Divide rice among four bowls. Top with blackened fish, slaw, avocado slices, and cilantro. Drizzle with lime crema and serve with lime wedges.