Today, I’m sharing my Blackened Cod Balanced Bowl with a delicious Strawberry Pineapple Salsa. This is one of my absolute favorite balanced bowl recipes, which is a 1-bowl meal with a healthy ratio of carbs, fats, and proteins.
For more Balanced Bowl recipes, check out this blog post where I share my Savory Breakfast Bowl with Grass-fed Beef Sausage and my Chimichurri Steak and Quinoa Balanced Bowl.
What I love about balanced bowls is that you can prep most of the ingredients in advance at the beginning of the week as part of your meal prep routine. And, once you’re ready to serve it, just re-heat the portions that need re-heated, add some fresh toppings (i.e. avocado), and ENJOY!
This balanced bowl is 100% gluten free and dairy free. It can be made lower carb by substituting the cilantro rice with cauliflower rice.
Balanced Bowl Recipe Video
BALANCED BOWL | Blackened Cod with Strawberry Pineapple Salsa (gluten and dairy free)
Video
Ingredients
For the Strawberry Pineapple Salsa (8 servings):
- 2 C. Pineapple, diced (or fresh mango)
- 2 C. Strawberries, sliced
- 1/2 C. Red Onion, diced
- 1/2 C. Green Bell Pepper, de-seeded and chopped
- 1/2 C. Tomato, de-seeded and diced
- 1/3 C. Fresh Cilantro, minced
- 1/2 of a Jalapeno, de-seeded and chopped
- Zest of 1 Lime
- 3 Tbsp Lime Juice
- Sea Salt, to taste
For the Cilantro Rice (4 servings):
- 1 Tbsp Avocado Oil
- 3/4 C. Dry White Rice (or 4 C. cauliflower rice)
- 1/2 tsp Garlic, minced
- 1 1/4 C. Water
- 1/2 tsp Sea Salt
- Zest of 1 Lime
- 1-2 Tbsp Lime Juice
- 1/3 C. Fresh Cilantro, minced
For the Blackened Cod (2 servings):
- 2 tsp Chili Powder
- 1/2 tsp EACH of Paprika, Garlic Powder, Sea Salt, and Raw Cane Sugar (or low carb sweetener)
- 1/4 tsp EACH of Cumin and Onion Powder
- 1 Tbsp + 1/2 Tbsp Avocado Oil
- 2 (6 oz) Wild-Caught Cod Filets
Instructions
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.
Notes
Nutrition
Looking for More 1-Bowl or 1-Pan Recipes?
Below, I’ve listed some of my favorite 1-bowl and 1-pan recipes for easy meal prepping.
This is definitely going into the weekly rotation!! Everyone loved it and said they would eat this everyday if they could. Thank you for the great and healthy recipe!
Was amazed by how flavorful this dish was! My fiance and I made it for our meal prep this week. Each of the 3 parts were delightful (fish, rice and salsa). The strawberry mango salsa took this already delicious dish to the next level. Thank you!!