Haddock & Mexican Cauliflower Rice Bowl

 
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Prep Time: 5 minutes

Total Time: 25 minutes

Servings: 2

This is a quick & easy meal that can be made in 25 minutes! The main ingredients are all frozen items from either Trader Joe’s or Whole Foods.

 

Ingredients

  • 1 bag frozen fire roasted peppers & onions (Trader Joe’s)

  • 1 bag frozen organic riced cauliflower (Trader Joe’s or WF)

  • 1/2 cup frozen fire roasted corn (Trade Joe’s or WF)

  • Wild Caught Haddock (frozen from WF or buy fresh)

  • 1/3 cup low sodium vegetable or chicken broth

  • Spices for Cauliflower Rice: 1/2 TBSP chili powder, 1/2 TBSP ancho chili powder, 2 tsp garlic powder, 2 tsp coriander, 1 tsp paprika, 1/2 tsp oregano, 1/2-1 tsp cayenne (omit if you don’t like spicy), dash of salt

  • Avocado or Olive Oil - spray or oil

  • Avocado

  • Lime

 

Method

For Haddock:

  1. Thaw haddock ahead of time. Preheat oven to 400 & line cookie sheet with parchment paper

  2. Place fish on paper towels and lightly press to soak up moisture

  3. Place fish on parchment paper & lightly spray/rub with avocado oil or evoo

  4. Sprinkle a little bit of each of the following spices (no exact measure): chili powder, garlic powder, paprika, coriander, S&P

  5. Bake haddock for 10 mins (cooking time the same for 1 piece or multiple pieces)

  6. For a thick texture you’ll want to use the least amount of liquid possible. Use the tamper or spatula to continuously push the ingredients down until it becomes more creamy.

    *If you’re looking for a nut-free version, sub nut butter for 1 tbsp of chia, ground flax, or hemp seed.

For Cauliflower Rice:

  1. Use a large saute pan - heat pan to medium/high - add touch of avocado or olive oil & add frozen package of fire roasted peppers & onions. Stir & sauce for 3 minutes.

  2. Add all spices - stir spices into veggies

  3. Add fire roasted corn & stir together, saute for 1 minute

  4. Add frozen package of cauliflower rice & 1/3 cup veggie or chicken broth. (broth is optional but a nice add if you have on hand, it helps to bring ingredients together. Just add a touch of water instead)

  5. Stir & combine all veggies together, saute for another 5 minutes at medium heat. Stir occasionally so you don’t burn the rice at the bottom of the pan.

  6. Taste and adjust seasoning as needed.

  7. In a bowl, scoop in cauliflower rice mixture, place haddock on top, add sliced avocado and squeeze fresh lime on top.

dinner, fishLauren Vasquezcauliflower rice recipe, mexican cauliflower rice, haddock recipeComment