Ingredients (serves 3):
2/3 cup (160 g) Brown or sushi rice
2 Cod fillet
1/3 cup Extra Virgin Olive Oil (divided)
1/2 tsp Turmeric (ground)
1/2 tsp Garlic Powder
1/2 tsp Sea Salt (divided)
2 tbsps Lime Juice
1/4 cup Coriander (finely chopped)
6 leaves Romaine (large, chopped)
1 cup Cherry Tomatoes (halved)
1 Mango (peeled and cubed)
1 Avocado (sliced)
Method:
- Cook the rice according to the instructions on the packet. Keep it warm.
- Pat the cod dry with a paper towel. Add 1/5 of the oil, turmeric, garlic powder, and 1/2 of the salt to the cod. Rub the spices into the cod and set it aside.
- Heat a skillet over medium heat and then add the cod. Cook for four minutes per side, or until cooked through. Remove and let cool and then flake and set aside.
- Using a blender or immersion blender, blend the remaining oil, lime juice, cilantro, and remaining salt until smooth.
- Divide the romaine evenly between bowls and top with the fish, tomatoes, mango, and avocado. Add the dressing and enjoy!
Notes:
Leftovers:
Refrigerate in an airtight container for up to two days.
More Flavour:
Add jalapeno to the dressing before blending and purée. Add a touch of honey to the dressing to for a bit of sweetness.
Additional toppings:
Add crushed tortilla chips to the salad for crunch.
No Blender:
Finely chop the coriander and shake the dressing ingredients together in a jar.
Fillet size:
One cod fillet is equal to 231 grams or eight ounces.
Substitutes:
Use sushi rice or any other rice instead of brown rice. Use any veggies you might have on hand: radishes, pepper, cucumber, edamame beans, etc.
Bon Appetit!
