Ingredients
- 3 3 Lbs. or 6 Ea. 4 ozs. fillets Wild Alaska Cod OR Salmon
- 2 Cups 2 Cups Masa or A/P Flour
- Salt/Pepper, to taste
- 6 Tbsp. 6 Tbsp. Pico De Gallo, prepared
- 1/4 Cup 1/4 cup canola oil
- 9 Cups 9 Cups Rice, prepared, warm
- 3/4 Cup 3/4 Cup Cilantro, chopped
- 3 Cups 3 Cups Black Beans, canned, drained
- 3 3 ozs. Portabello Mushrooms, grilled, sliced
- 3 3 ozs. Red Bell Pepper, grilled, sliced
- 3 3 ozs. Green Bell Pepper, grilled, sliced
- 3 3 ozs. Red Onion, grilled, sliced
- 2 tsp. 2 tsp. cumin, ground
- 2 tsp. 2 tsp. Cilantro, chopped
- 1 1/2 Cups 1 1/2 Cups Pico De Gallo, prepared
- 12 slices 12 slices Avocado
- 6 Ea. 6 Ea. Lime, wedges
Servings:
Units:
Instructions
- Rice and Vegetable:
- - In a large bowl blend the rice with the black beans and cilantro
- - Hold warm
- - In another bowl, add the mushrooms, peppers, onion, and blend with cumin and cilantro
- - Hold warm
- Fish:
- - Season the Wild Alaska fish of choice with salt and pepper
- - Dredge both sides in masa or A/P flour, shake off excess
- - Heat large skillet, add canola oil
- - Place fish in heated oil, cook 2-3 minutes, turn, and cook until done about 2-3 minutes
- - Remove.
- One Serving:
- - Place 2 cups of the rice and bean mix in the bottom of a serving bowl
- - Top with 1/4 cup of pico de gallo
- - Cover with 2 ozs. of the mixed vegetable blend
- - Add the cooked fish
- - Top the fish with 1 Tbsp. of pico de gallo
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