Dinner

Spicy Fish Bowl

Let’s pretend you’re not a big fish eater (ahem… my husband!)… this recipe is right up your alley because it has a mild flaky fish and a bunch of flavors and ingredients so that you won’t be taking a giant bite into FISH! A perfect meal to win you over on the amazingness of fish. Also, this is a great meal to prepare if you are new to cooking fish. Tilapia is easy to cook and you don’t have to worry about the fish staying perfectly intact as we break it apart for the bowls anyway which means you won’t be ruining the look if you have to check inside for doneness. It’s basically a one pot meal (minus cooking the quinoa) which is a total plus for whoever has to do dishes! And… it’s another one of those great recipes that can be taken down to feed one (although you’ll want leftovers) or multiplied for however many people you’d like to feed.

Spicy Fish Bowl
Print Recipe
By Lindsay Serves: 4 Prep Time: 15 minutes Cooking Time: 20 minutes

Ingredients

2-3 tilapia fillets (any mild white fish will do)

1 tsp chili powder

1 tsp cumin

1/2 tsp cayenne pepper

1 garlic glove, minced

1 medium onion, diced

1 red bell pepper, diced

1 cup frozen corn*

1 cup black beans, drained and rinsed

2 cup quinoa

3 tbsp extra virgin olive oil

1 tsp salt

1 tsp freshly ground black pepper

OPTIONAL TOPPINGS

cilantro

smashed avocado

lime/greek yogurt drizzle

Instructions

1

Cook quinoa according to package directions.

2

In a small bowl, combine, chili powder, cumin, cayenne pepper, salt and freshly ground pepper. Rub the spice mixture all over the tilapia fillets. (This will look like a whole lot of spice, but will be flavoring the entire dish)

3

Heat 2-3 tbsp extra virgin olive oil in a large nonstick pan over medium heat. Add the fish and cook on medium, turning once, about 3 minutes each side or until cooked through (cooking will vary depending on the thickness of the fish). When fish flakes easily, remove fillets onto a plate and set aside. Lightly flake fish into large chunks.

4

Increase temperature to medium-high, add 1 more tbsp extra virgin olive oil if needed and add corn, bell pepper and onion to the pan. Heat over high heat for 3-4 minutes without stirring to get a blackened/charred side of the veggies (leave it alone even though you really really want to stir it!).

5

Add the garlic, stir, and lower the heat to medium. Continue cooking 3-4 more minutes or until the veggies are crisp tender. Add the black beans and stir to heat through. Remove from heat.

6

To assemble: Place cooked quinoa at the bottom of the bowl. Add flaked fish, veggie and bean mixture and desired toppings. Dig in!

Notes

So many ways to vary this recipe. Lower the carbs by omitting the beans. Rice can easily replace the quinoa if that's what you have... or this will taste great without it too! *Any veggies will do here. If all you have are onions and bell peppers in the fridge, throw a little more in. You can even use leftover veggies from another meal if you wanted to get crazy!