Monday, September 22, 2014

Naked Fish Taco Bowl


These naked fish taco bowls were another amazing meal.  Perfect for all seasons and occasions.  

I love making up all the parts of a dish and letting everyone put their own finishing touches on their meal.  Something about that lets everyone feel like they had a hand in the cooking.  

The rice, the beans, the corn, the fish, the toppings...just keeps getting better and better!

I won't keep you waiting any longer….


Started by grilling 4 - 6 oz cod loins over medium heat
then seasoning with chili power, cumin, salt and a little bit of ground red pepper.
(gotta love me some SP.403)


Flip and continue to grill on the other side until the fish were sufficiently 
opaque and flaky.  
Probably about 5-7 minutes on each side.  


Once the fish were done, they were plated and set aside…
in my favorite warming box, the microwave.


Next, it was time to grill up the veggies, right in the same pan.  

One tablespoon minced garlic, 2 cups of corn,
 1 medium onion and 2 medium tomatoes - chopped 
and 1 can of rinsed black beans 

were all tossed together and seasoned with the leftover fish seasonings.  


As for a dressing, just stir up
 1/3 cup sour cream with 1/3 cup salsa and juice from 1/2 of a lime 
for the perfect consistency and flavor. 


To put it all together, this bowl started with about 1/2 cup of cooked rice
and a healthy layer of grilled veggies.


Then the chunks of seasoned and flaky cod…


Finished with a couple of spoonfuls of the creamy salsa dressing, 
as well as some chopped avocado and cilantro.  

So good!
So fresh!
So healthy!  


RECIPE:

Ingredients:
4-6 oz cod loins
Chili power - to taste
Cumin - to taste
Salt - to taste
Ground red pepper - to taste
1 tablespoon minced garlic
2 cups of corn
1 medium onion - chopped
2 medium tomatoes - chopped 
1 can of black beans - rinsed
1/3 cup sour cream
1/3 cup salsa
Juice from 1/2 of a lime 
2.5 cups of Spanish Rice - cooked
1 avocado - chopped
1/4 cup cilantro - chopped

Directions:
Grill the fish over medium heat, season with chili power, cumin, salt and a little ground red, to taste. About 5 minutes per side. 
Once opaque and flaky, remove from pan and keep warm in microwave. 
Then add garlic, corn, onion, tomato and black bean to the pan to grill up. 
While that is grilling, mix up the salsa, sour cream and lime juice dressing.
In a bowl, layer rice, veggies, fish, dressing, top with avocado and cilantro.  

**We can't wait for Naked Fish Taco Bowl night again in our house!**