BALANCED BOWL | Blackened Cod with Strawberry Pineapple Salsa (gluten & dairy free)

Directions

• For the Strawberry Pineapple Salsa:
• Add all ingredients to a bowl. Toss to combine. Cover and let marinate in the fridge while we prep the other ingredients.
• For the Cilantro Rice:
• Add the avocado oil and rice to a skillet over medium heat. Toast the rice until it’s golden in color, stirring constantly to avoid burning. Once the rice is toasted, add the minced garlic and continue to saute for 1 minute.
• Then, add in all remaining ingredients (except the cilantro). Stir to combine. Bring to a boil. Then, reduce the heat to low-medium, cover skillet with a lid, and let simmer for about 15 minutes or until there’s no excess liquid in the pan. Once done, keep the lid on for 10 minutes. Then, fluff the rice up with a fork and stir in the cilantro.
• For the Blackened Cod:
• Preheat oven to 400 F.
• Add all of the spices to a small bowl and stir to combine. Then, add in 1/2 Tbsp of avocado oil and continue mixing to form a paste-like texture. Rub this seasonings onto 2 cod filets (this mixture is enough to season 2 cod filets).
• In a skillet over medium heat, add 1 Tbsp of oil. Once the oil is hot, sear the cod on each side for 1-2 minutes. Then, transfer cod to the oven and bake for 10-15 min or until fully cooked through.
• Balanced Bowl Assembly:
• Once you’re ready to assemble your balanced bowl, add in 1 serving of the cilantro rice, 1 serving of the strawberry pineapple salsa, 1 blackened cod filet, and 1/4 of an avocado.