Fish Taco Bowls with Green Cabbage Slaw
Recipe GLPR597108521db4b9
Fresh, vibrant bowls featuring pan-seared halibut served over brown rice with a zesty cilantro-lime slaw, creamy avocado, and a bright green herb sauce. This light, nutritious meal brings together Mexican-inspired flavors in a wholesome grain bowl format.
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Ingredients
1 cup packed baby spinach
1 small jalapeño pepper, roughly chopped
1 small shallot, roughly chopped
1 anchovy fillet
2 tablespoons water
1 cup packed fresh cilantro leaves, divided
¼ cup fresh lime juice, divided
¾ teaspoon salt, divided
2 cups finely shredded green cabbage
1 (1½ pound) skinless halibut fillet
2 tablespoons extra-virgin olive oil
½ teaspoon ground black pepper
2 cups hot cooked long-grain brown rice
2 medium avocados, thinly sliced
Lime wedges for serving
Fresh cilantro leaves for garnish
Directions
Make the cilantro-lime sauce by combining the spinach, jalapeño, shallot, anchovy fillet, and water in a blender or food processor. Pulse until you have a chunky mixture.
Add ¾ cup of the fresh cilantro leaves and 3 tablespoons of the fresh lime juice to the blender. Pulse until the mixture is smooth and well combined. Taste and season with ¼ teaspoon of the salt, then set the sauce aside.
In a medium bowl, toss together the shredded green cabbage, remaining 1 tablespoon of lime juice, and remaining ½ teaspoon of salt. Let the slaw sit for a few minutes to soften slightly while you prepare the fish.
Pat the halibut fillet dry with paper towels. Cut the fillet into 4 equal portions. Season both sides of each piece generously with the ground black pepper.
Heat the extra-virgin olive oil in a large skillet over medium-high heat until shimmering. Carefully place the seasoned halibut portions in the skillet and cook for 4 to 5 minutes on the first side without moving them, until the fish is golden and cooked through to an internal temperature of 145°F at the thickest part. Flip and cook for another 2 to 3 minutes on the second side.
Divide the hot cooked brown rice among four serving bowls. Top each bowl with a portion of the cooked halibut.
Arrange a generous helping of the cilantro-lime cabbage slaw on each bowl. Top with sliced avocado and drizzle generously with the cilantro-lime sauce.
Garnish with fresh cilantro leaves and serve each bowl with lime wedges on the side for additional brightness.
