Mexican · Lunch
Grilled Fish Bowl with Lime
Grilled white fish fillet seasoned with cumin and chili powder, served over cilantro-lime rice with black beans, avocado, shredded cabbage and pico de gallo. Finished with cotija cheese and lime wedge, the bowl balances smoky charred fish against bright acidic and creamy elements.
$7
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
486Calories
39.8gProtein
18.9gFat
42.6gCarbs
4.2gSugar
11.6gFiber
720mgSodium
95mgChol
4.9gSat Fat
1280mgPotassium
210mgCalcium
3.4mgIron
2.6mcgVitamin B12
22mgVitamin C
gluten-free
protein-rich
high-fiber
spice-route
thirty-min-meals
hidden-gems
gluten-free
Instructions
1
Prep
Pat the fish fillet dry, then rub it with lime juice, cumin, chili powder, minced garlic and salt.
2
Grill
Brush a grill pan with olive oil and grill the fish over medium-high heat for 3 to 4 minutes per side until it flakes easily and shows light char marks.
3
Build
Spoon rice into a bowl, scatter cilantro over it, then arrange black beans, avocado, cabbage, tomato and onion in sections around the rice.
4
Plate
Break the grilled fish into large pieces over the bowl, top with cotija cheese, and set the lime wedge on the rim.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g white fish fillet
- 2 tbsp2 tbsp lime juice
- 1 tsp1 tsp ground cumin
- 1 tsp1 tsp chili powder
- 2 clove2 clove garlic
- 1 cup180g cooked white rice
- 2 tbsp2 tbsp cilantro
- 1/2 cup90g cooked black beans
- 11 avocado
- 1/2 cup50g cabbage
- 4 tbsp4 tbsp tomato
- 2 tbsp2 tbsp white onion
- 2 tsp2 tsp olive oil
- 11 lime, cut into a wedge
- 2 tbsp14g crumbled cotija cheese
- 1/4 tsp1/4 tsp salt
