Description
These Blackened Fish Bowls with Cilantro Pepita Sauce are a vibrant, healthy meal combining smoky, tender blackened fish with fresh veggies and a creamy, zesty cilantro pepita sauce. Served over rice with avocado, corn, cabbage, and tomatoes, this recipe balances bold flavors with wholesome ingredients for an easy and satisfying Mexican-inspired bowl.
Ingredients
For the Blackened Fish
- 1 ½ lb white fish fillets, such as cod, tilapia, or mahi-mahi
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp chili powder
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp dried oregano
- ½ tsp ground cumin
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp cayenne pepper, optional
- 1 tbsp fresh lime juice
For the Cilantro Pepita Sauce
- ½ cup roasted pepitas
- 1 cup fresh cilantro
- ½ avocado
- ¼ cup plain Greek yogurt
- 2 tbsp fresh lime juice
- 1 small garlic clove
- ¼ cup water, plus more as needed
- ¼ tsp salt
For the Bowls
- 3 cups cooked rice
- 2 cups shredded cabbage
- 1 cup corn
- 1 avocado, sliced
- ½ cup cherry tomatoes, halved
- ¼ cup red onion, thinly sliced
- Fresh cilantro, for garnish
- Lime wedges, for serving
Instructions
- Prepare the Fish: Pat the fish dry with paper towels to remove excess moisture. Brush both sides lightly with olive oil to ensure the spices stick and to promote even cooking.
- Season the Fish: In a small bowl, combine smoked paprika, chili powder, garlic powder, onion powder, dried oregano, ground cumin, salt, black pepper, and optional cayenne pepper. Rub this spice blend evenly over both sides of the fish fillets for a bold, smoky flavor.
- Cook the Fish: Heat a large skillet over medium-high heat until hot. Add the seasoned fish and cook for about 3–4 minutes per side, adjusting time depending on fillet thickness. The fish should develop a blackened crust and flake easily with a fork when done.
- Finish with Lime: Remove the fish from the skillet and drizzle with fresh lime juice to add brightness and enhance the smoky spices.
- Make the Cilantro Pepita Sauce: In a blender, combine roasted pepitas, fresh cilantro, avocado, Greek yogurt, lime juice, garlic, water, and salt. Blend until smooth and creamy. Add additional water, a tablespoon at a time, if needed to reach desired consistency.
- Assemble the Bowls: Divide cooked rice among four bowls. Evenly top with shredded cabbage, corn, sliced avocado, halved cherry tomatoes, and thinly sliced red onion.
- Add the Fish and Sauce: Place the blackened fish atop the bowls and drizzle generously with the cilantro pepita sauce.
- Garnish and Serve: Sprinkle fresh cilantro over the bowls and serve with lime wedges on the side for extra tang.
Notes
- Cod, mahi-mahi, tilapia, or halibut all work well as the fish base.
- For extra heat, increase cayenne pepper in the seasoning or add a small jalapeño to the cilantro pepita sauce.
- Quinoa or cauliflower rice are excellent low-carb alternatives to white rice.
- The cilantro pepita sauce keeps well refrigerated in an airtight container for up to 3 days.
- For added fiber and protein, include black beans in the bowl assembly.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course, Bowls
- Method: Stovetop
- Cuisine: Mexican-Inspired
