Blackened Fish Rice Bowls with Mango Salsa

• 1 lb firm white fish fillets (like snapper or cod)
• 1/4 cup blackening seasoning
• 2 cups jasmine rice
• 1 1/2 cups water
• 1 mango, diced
• 1/2 red bell pepper, diced
• 1/4 cup red onion, diced
• 1/4 cup cilantro, chopped
• 2 tbsp lime juice
• 1 tsp honey
• Salt to taste
• 2 tbsp olive oil
• Lime wedges for serving

Steps

1. 1 Rinse rice and cook in water according to package instructions.
2. 2 While rice cooks, mix mango, red bell pepper, red onion, cilantro, lime juice, and honey in a bowl. Season with salt.
3. 3 Pat fish dry and season both sides with blackening seasoning.
4. 4 Heat olive oil in a large skillet over medium-high heat. Cook fish for 3-4 minutes per side until opaque and flakes easily.
5. 5 Serve fish over rice, topped with mango salsa and lime wedges.

Equipment

• Skillet
• Cutting board
• Chef's knife
• Measuring cups and spoons

Variations

• Substitute fish with shrimp for a quicker cook time.
• Add a drizzle of hot sauce for a spicy kick.

Substitutions

• Use basmati rice if jasmine is unavailable.
• Substitute cilantro with parsley if preferred.

Pairings

• Pairs well with a crisp white wine or a tropical fruit smoothie.

Nutrition

Tips

• For extra flavor, marinate the fish in lime juice and a pinch of salt for 15 minutes before seasoning.
• Adjust blackening seasoning to taste if you prefer less spice.

Storage

Store in an airtight container in the fridge for up to 2 days. Reheat gently in the microwave.

Freezing: Freezes well for up to 1 month. Thaw overnight in the fridge and reheat gently.

Serving Suggestions

• Serve with a side of avocado or a fresh green salad for a complete meal.

FAQ