January…..ugh…. icy sidewalks…..holiday weight gain (I mean, I hear)…….and for those of us in Boston, the anticipation of at least 12 more week of cold. Sweet.
Let this dish transport you.. .Sunny beaches, warm ocean breezes and tall Skinnygirl margaritas. Feeling better, right? I thought so. Now, go put another sweater and get in the kitchen.
Fish Taco Bowls (Salad Style)
1 cup white (or brown rice), dry
1 10oz box of frozen spinach
1 bag of frozen broccoli florets
3 cod fillets, fresh or frozen (and defrosted)
Salt, Pepper, Garlic Powder
1/2 packet taco seasoning
1/4c. lime juice
Cilantro leaves, fresh or frozen (optional)
1 jar salsa (I like Paul Newman’s Tequila Lime)
To taste: Salt, Pepper, Hot Sauce
Preheat oven to 350. Cook rice according to package directions. While rice is cooking, set a saucepan over high heat; add frozen vegetables and 3 tbs of water; cover and let thaw. Next set the fish in a lightly greased (with cooking spray) pan, liberally cover with salt, pepper and garlic powder. Bake for 10 minutes, flipped halfway through. Once fish is white all the way through, remove from oven. Remove any skin on the fillets, and flake the meat with a fork into a small bowl. Mix in taco seasoning, set aside. Remove cover from vegetables; allow any excess water to cook off. Once vegetables are done; add a dash of salt and pepper and remove from heat. Once rice is soft, remove from heat; add lime juice, cilantro, black pepper and a pinch of salt; stir thoroughly.
You can either set out the ingredients individually and allow people to build their own bowls or pre-build them:
Base: 1/4th rice
Next: 1/4 of vegetable mix
Next: 1/4 jar salsa
Next: 1/4 fish mix
Top: 1/4 avocado (more black pepper, hot sauce or lime juice if you prefer).
* I was keeping this on the light side; but you can certainly add shredded cheese, sour cream, greek yogurt, beans, or wrap the whole darn thing up in a tortilla; but as this stands now, its low cal….which should help with that pesky holiday weight gain (I mean, not that I know anything about that).