1 lb white fish
1-2 tablespoons extra virgin olive oil
1 can no salt added black beans
1 cup sweet corn kernels
1 cup pineapple chunks
1 red bell pepper, chopped
½ medium white onion, chopped
2 cups rice, cooked
2 ripe avocados
juice of 1 lime
2 teaspoons chili powder
2 teaspoons cumin powder
¼ teaspoon black pepper
pinch of salt
Heat 1 tablespoon of oil in a large, nonstick skillet over medium heat. While skillet is heating up combine chili powder, ground cumin, salt and pepper in a small dish. Sprinkle seasoning mixture on both sides of fish.
Place fish on skillet and cook until opaque. About 5 minutes on each side. Remove fish from pan and cover with tin foil.
Place remaining oil in pan and heat. Add corn, onion and pepper to the skillet; cook for 3 minutes. Add black beans, pineapple and half of the lime juice to skillet. Cook for an additional 2 minutes. Remove from heat.
While vegetables are cooking, halve the avocado and toss the pit. Scoop out avocado meat and combine with remaining lime juice.
In a bowl top cooked brown rice with fish, pineapple-vegetable mixture and avocado. Garnish with cilantro and enjoy!
Notes: Use a mild flakey white fish for this recipe. We love cod, flounder, and mahi-mahi. And you can add a touch of heat by dicing a jalepeno and sautéing it with the pineapple-vegetable mixture.
Prep Time: 10 minutes
Cook Time: 10 minutes
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The DreaminGreenGirl Team