Dive into a burst of coastal flavors with the vibrant Baja Fish Bowl — tender, seasoned fish under a medley of delicious toppings. Perfect for a light yet satisfying meal, it’s a delicious way to enjoy a taste of the beach at home. Serve it up for quick weeknight dinner or impress guests with its colorful presentation and bold flavors.
Ingredients + Directions
Pickled Onions:
- 1 medium red onion, halved and thinly sliced
- ½ cup water
- ½ cup red wine vinegar
- 1½ T maple syrup
- ½ tsp salt
Pack onion slices into a jar. Simmer the rest of the ingredients for about five minutes, cool for 3 minutes or so. Poor brine over the onions and let sit for an hour or up to 24 hours.
Cilantro Rice:
- I cup white rice, uncooked
- 2-3 T fresh lime juice
- 1 tsp salt
- ½ cup of fresh cilantro, chopped
Follow the instructions on the back of the rice package to cook. Once rice is finished, add the lime, salt and cilantro. Fluff the rice and set aside.
Lime Crema:
- ½ cup sour cream
- 2-3 T fresh lime juice
- 2 tsp ground cumin
- Pinch of salt
Mix all ingredients in small bowl for serving.
Seasoned Fish:
- 1 lb. of firm white fish, halibut, cod, rockfish
- ½ tsp cumin
- ½ tsp cayenne pepper
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp chili powder
- ½ tsp of salt
- 1 T olive oil
In a small bowl, mix all of the seasonings with oil, rub the seasoning over both sides of the fish, Add fish to the hot skillet and cook for about 4 minutes per side (could be a couple more minutes depending on how thick the fish fillet is). Let rest while preparing the rest of the bowl ingredients.
Bowls:
- 1 15oz can of black beans, rinsed and drained
- 1 avocado, sliced
- Cotija cheese, crumbled
- Pickled onions
- Toasted pepitas
- ¼ red cabbage, thinly sliced with lime juice sprinkled on top
- Diced pickled jalapenos
- Lime Crema Salsa Verde or Green Hot Sauce – if you want more heat!
Add a scoop of rice to each bowl and then top off with a piece of fish and desired toppings listed above.