This recipe is a winner in many ways! The addition of spiced breadcrumbs gives a satisfying crunch to the protein-rich fish, which is high in essential vitamins like B12 and D, especially important to consume in the winter when sun exposure is limited. The black beans contribute plant-based protein and fiber, while the pineapple and cabbage slaw offer a boost of vitamin C to support immunity during the colder months.
Makes 2 servings
Ingredients
- 2 fillets of white fish (tilapia, haddock, cod, or mahi all work well)
- 1 cup brown or white rice, cooked
- 1 cup shredded cabbage
- ½ cup white or brown rice
- ½ cup black beans
- ½ cup pineapple, chopped small
- ½ cup red onion, chopped small
- ¼ cup cilantro
- ¼ cup bread crumbs or Panko
- 1 tbsp butter
- 1 lime, juiced
- ½ cup Greek yogurt
- 1 tbsp apple cider vinegar
- ½ tbsp Dijon mustard
- 2 tsp honey
- ½ tsp smoked paprika
- Salt and pepper
Recipe Steps
- Preheat oven to 350°F. Melt butter and mix with breadcrumbs. Add salt and pepper and paprika and mix well. Spread bread crumb mixture on top of fish fillets and bake fish for 15-20 minutes or until fully cooked.
- Prepare the slaw dressing by combining greek yogurt, vinegar, Dijon mustard, honey, ½ the cilantro and juice of ½ the lime. Season with salt and pepper to taste. Pour dressing over shredded cabbage and mix well until well coated. Set slaw aside.
- Prepare the salsa by combining black beans, pineapple, red onion, the other ½ of the lime juice and the rest of the cilantro. Season with salt and pepper to taste.
- Build your bowl by adding warmed rice, cilantro-lime slaw, black bean-pineapple salsa and breaded fish.
