Seafood Burrito Bowl
A fresh and tangy Baja-style fish dish.
- 1 jalapeno, loosely chopped
- 4 sprigs parsley
- 1 teaspoon olive oil
- Juice of 1 lime
- Pinch of light brown sugar
- 1 3-ounce white fish fillet (such as flounder or tilapia)
- 1/2 cup cooked quinoa
- 1/4 cup black beans, rinsed and drained
- 1/4 cup shredded cabbage
- Cooking Spray
Blend sauce ingredients, jalapeno, parsley, olive oil, lime, and brown sugar for 30 seconds in a food processor; set aside.
Season fish with salt and pepper. Coat a skillet with cooking spray and sear fish on medium-high heat, for 3-4 minutes on each side. Cut fish into chunks.
Arrange quinoa, black beans, and shredded cabbage in a bowl. Top with fish and spicy sauce. Garnish with lime, parsley, and plain non-fat yogurt as sour cream, if desired.
Handy Hint: Replace fish with a grilled plantain for a vegetarian spin.
|Saturated fat||1.1 g|
|Polyunsaturated fat||0.6 g|
|Monounsaturated fat||3.4 g|