1cupwhite riceor 4 cups cauliflower rice for paleo
24ozsea bassor another white fish
Sea salt
Ground black pepper
2Tbspbutter or ghee
1avocadochopped
Coleslaw
1/2small red cabbagethinly sliced
3small onionsthinly sliced
2limeszested & juiced
1/4cupcilantrochopped
1small jalapeñominced
1 1/2tspsea salt
1/2tspgarlic powder
1Tbspapple cider vinegar
Avocado Crema
2avocados
4Tbsppaleo mayohomemade or store-bought
1limejuiced
1tspsea salt
1tspgarlic powder
Instructions
Cook the Rice
Cook rice according to package directions. If using cauliflower rice, sauté in a bit of butter or ghee for a few minutes over medium heat until soft.
While rice is cooking, continue with the rest of the recipe.
Prepare the Fish
Pat fish fillets dry, slice into strips, and season both sides with a little salt and pepper.
Set aside.
Make the Coleslaw
Place all ingredients into a large mixing bowl.
Using your hands, mix and massage the coleslaw until it is soft. This usually takes about 2 minutes.
Set the coleslaw aside.
Make the Avocado Crema
Place all ingredients into a food processor.
Blend for a few minutes until smooth, scraping down the sides as needed.
Alternately, if you don't have a food processor, you can combine the ingredients in a small mixing bowl and mash the avocado with a fork. Mix and mash until smooth. This method will give you more of a guacamole texture instead of a creamy, smooth texture.
Set the avocado crema aside.
Cook the Fish
Melt butter or ghee in a large skillet over medium-high heat.
Once the pan is hot, carefully place the strips of fish into the skillet.
Cook fish strips for about 2 minutes per side for 1/4 to 1/2 inch thick fillets, or until the sides are browned and the flesh is opaque and flakes easily. Adjust cooking time based on the thickness of your fillets. Flip the fish carefully using a spatula or silicon-tipped tongs.
Carefully remove the fish strips to a plate.
Assemble the Bowls!
Rice.
Coleslaw.
Avocado pieces.
Fish.
Avocado crema. You can pipe on the crema or just dollop some right on top!