Mexican · Dinner
Smoky Chipotle Fish Bowl
White fish fillet pan-seared with cumin and smoked paprika, then glazed with smoky chipotle-adobo sauce. Served over cilantro-lime rice with black beans, roasted corn, avocado, cotija cheese, and charred jalapeño, finished with fresh lime.
$7
15 minsPrep
15 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
545Calories
39.8gProtein
21.6gFat
49.1gCarbs
3.9gSugar
10.8gFiber
872mgSodium
66mgChol
4.7gSat Fat
1392mgPotassium
156mgCalcium
3.4mgIron
1.8mcgVitamin B12
26mgVitamin C
gluten-free
protein-rich
high-fiber
low-cholesterol
sweet-heat
thirty-min-meals
hidden-gems
gluten-free
Instructions
1
Prep
Pat the fish fillet dry and rub both sides with cumin, smoked paprika, salt and pepper on a cutting board.
2
Sear
Heat olive oil in a skillet over medium-high heat. Sear the fish 3–4 minutes per side until opaque and flaking easily.
3
Finish
Reduce heat to low, spoon minced chipotle in adobo over the fish and turn to coat for 30 seconds until glossy.
4
Plate
Stir lime juice and cilantro into rice. Arrange beans, corn and avocado around rice, top with fish, scatter cheese, charred jalapeno and lime wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g white fish fillet
- 2 tbsp2 tbsp chipotle in adobo
- 2 tbsp2 tbsp olive oil
- 1 cup190g cooked white rice
- 2 tbsp2 tbsp lime juice
- 2 tbsp2 tbsp cilantro
- 2/3 cup120g black beans, cooked
- 1/2 cup80g corn kernels, roasted
- 11 avocado
- 2 tbsp14g cotija cheese
- 11 jalapeno
- 22 lime wedge
- 1/2 tsp1/2 tsp ground cumin
- 1/2 tsp1/2 tsp smoked paprika
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
