Fish Quick Main Mexican

Fish, bean and rice bowl with green goddess spicy dressing

Name: Fish, bean and rice bowl with green goddess spicy dressing
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Cuisine: /mexican
Ingredients: 1 avocado, flesh removed; 1 bunch coriander, leaves picked; 4 spring onions, chopped; 1/3 cup (80g) sour cream; 1 tbs pickled jalapenos, plus extra to serve; Juice of 1 lime, plus extra wedges to serve; 2 truss tomatoes, chopped; 400g can black beans, drained, rinsed; 300g can corn kernels, drained; 1/3 cup (80ml) olive oil; 600g ling or other firm white fish; 2 tbs Mexican spice mix; 450g packet microwave brown rice; Lettuce, cut into wedges (we used radicchio), to serve

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20m

10m

Fish, bean and rice bowl with green goddess spicy dressing

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by Hayden Quinn

Aug 24, 2017

Healthy food that's good for you and tastes even better.

1 avocado, flesh removed
1 bunch coriander, leaves picked
4 spring onions, chopped
1/3 cup (80g) sour cream
1 tbs pickled jalapenos, plus extra to serve
Juice of 1 lime, plus extra wedges to serve
2 truss tomatoes, chopped
400g can black beans, drained, rinsed
300g can corn kernels, drained
1/3 cup (80ml) olive oil
600g ling or other firm white fish
2 tbs Mexican spice mix
450g packet microwave brown rice
Lettuce, cut into wedges (we used radicchio), to serve

Method

1.

To make the dressing, place avocado, half the coriander leaves, half the spring onion, sour cream, jalapenos, half the lime juice and 2 tbs water into a small food processor. Whiz until smooth, and season.
2.

To make the salsa, chop remaining coriander, and place in a bowl with remaining spring onion, tomatoes, beans, corn, 2 tbs oil and remaining lime juice. Season and combine. Set aside.
3.

Place fish, spice mix and 1 tbs oil into a medium bowl. Turn to coat. Heat remaining 1 tbs oil in a large non-stick frypan over high heat. Cook fish, turning, for 3-4 minutes until charred and just cooked through. Drain onto paper towel. Season.
4.

Heat rice according to packet instructions and divide between serving bowls.
5.

To serve, flake fish and place on top of rice with salsa, dressing, extra jalapenos, lettuce and lime wedges.