Grilled Fish Cauliflower Rice Bowl
User Reviews
5
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Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
4 people
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Calories
775 kcal
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Course
Main Course, Dinner
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Cuisine
American
Grilled Fish Cauliflower Rice Bowl
Description
This recipe for Grilled Fish Cauliflower Rice Bowl features mahi mahi or salmon seasoned with a flavorful spice blend and paired with cauliflower rice. The cauliflower is processed into rice-sized pieces then sautéed in olive oil with lemon juice, salt, and pepper to remove bitterness and add brightness.
A tropical fruit salsa made from diced pineapple, mango, red onion, jalapeño, and fresh herbs is included. The salsa verde, made from parsley, cilantro, basil, garlic, capers, red wine vinegar, and olive oil, introduces a bold herbal component that complements the fish and fruit salsa components.
The combination results in a refreshing bowl where the spicy, juicy fish and colorful salsas contrast the mild, lightly cooked cauliflower rice. The dish balances textures with tender fish, crisp cauliflower grains, and soft fruit pieces.
Finely dicing the salsa ingredients enhances the texture and integration of flavors. Chilling the salsa before serving allows the flavors to meld nicely.
Ingredients
For the Cauliflower Rice
- 4 cups cauliflower florets
- 1 tablespoons olive oil
- 1 lemon
- salt kosher salt and freshly cracked
- black pepper kosher salt and freshly cracked
- ¼ cup salsa verde below, plus extra as needed
For the Fish
- 2 pound mahi mahi or Salmon
- 2 tablespoons Gaby's Go To Seasoning
For the Salsa
- 2 cups pineapple ¼-inch pieces, diced fresh
- 1 cup Mango ¼-inch pieces, diced
- ½ cup red onion finely diced
- 3 scallions green parts only, thinly sliced
- 2 tablespoons jalapeno pepper red, finely chopped
- 2 tablespoon cilantro chopped, fresh
- 1 tablespoons chives chopped
- 1 tablespoon lime juice fresh
- salt Kosher salt and freshly cracked, to taste
- black pepper Kosher salt and freshly cracked, to taste
For the Salsa Verde
- 1 parsley head
- 1 cilantro head
- 20 leaves basil
- 2 cloves garlic
- 2 tablespoons capers rinsed
- 2 tablespoons red wine vinegar
- ½ cup olive oil ¾ cup
- salt Kosher salt and freshly cracked, to taste
- black pepper Kosher salt and freshly cracked, to taste
Instructions
For the Salsa Verde
- In a food processor, combine herbs, garlic, and vinegar and capers. Pulse until coarsely chopped, 20-40 seconds. Transfer to a small bowl and stir in olive oil. Season with salt and pepper.
For the Tropical Salsa
- In a medium bowl combine the diced pineapple, mango, red onion, scallions, jalapeño, cilantro, chives and lime juice. Toss to combine and season with salt and pepper. Let the salsa chill for 30 minutes in the refrigerator before serving.
For the Cauliflower Rice
- Make sure your cauliflower is fully dry. Place the cauliflower in a food processor and pulse until it has the texture of rice, about 30 seconds. Work in batches if necessary and don’t over process or it will get mushy.
- In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the cauliflower and sauté until heated through, about 3-4 minutes. Season with salt, pepper and a squeeze the juice of ½ of a lemon on top to help remove any bitterness from the raw cauliflower. Remove from the skillet and toss with the ¼ cup of salsa verde. Portion the “rice” into 4 serving bowls.
For the Fish
- Preheat an indoor or outdoor grill over medium high heat. Drizzle the fish with a touch of olive oil and liberally season it with Gaby's Go To seasoning.
- Grill the fish on the preheated grill for 5-6 minutes on each side until fully cooked. The fish should flake easily and have a golden crust. Remove the fish from the grill and squeeze the remaining lemon juice over the fish.
- Divide the fish into even servings on top of the cauliflower rice. Top with equal amounts of the pineapple mango salsa. Season with salt and pepper and serve.
Notes
- Dice all salsa ingredients finely for the best texture and flavor integration.
- Chill the tropical salsa in the refrigerator for at least 30 minutes before serving to meld flavors.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 775 kcal
% Daily Value*
| Calories | 775kcal | 39% |
| Carbohydrates | 73g | 24% |
| Protein | 50g | 100% |
| Fat | 33g | 51% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 23g | 115% |
| Cholesterol | 166mg | 55% |
| Sodium | 497mg | 21% |
| Potassium | 1685mg | 36% |
| Fiber | 12g | 48% |
| Sugar | 45g | 90% |
| Vitamin A | 8583IU | 172% |
| Vitamin C | 148mg | 164% |
| Calcium | 267mg | 27% |
| Iron | 10mg | 56% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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