White Fish Bowl Recipe

Prepare fish and marinade

Pat the fish fillets dry with paper towels and place in a shallow dish or resealable plastic bag. In a bowl, whisk together the lime juice, lemon juice, kosher salt, black pepper, minced garlic, and olive oil. Pour the citrus marinade over the fish, ensuring fillets are submerged or well coated. Cover and refrigerate for 20–30 minutes (no longer than 45 minutes to avoid over-cooking the fish with acid).

Cook the fish

Preheat a nonstick skillet over medium-high heat and add a light drizzle of oil or heat a grill pan. Remove the fish from the marinade and let excess liquid drip off. Cook fillets 2–4 minutes per side, depending on thickness, until opaque and flakey (internal temp 135–140°F / 57–60°C). Transfer cooked fish to a plate and let rest for 3 minutes, then flake gently into large chunks.

Cook rice or quinoa

Rinse the rice or quinoa under cold water. In a medium saucepan bring 2 cups water or broth to a boil. Add the grain and a pinch of salt, reduce to a simmer, cover and cook until tender (brown rice ~40–45 minutes; quinoa ~15 minutes). Once cooked, remove from heat and let stand 5 minutes, then fluff with a fork.

Prepare greens & cabbage

While the grain cooks, wash and dry the baby spinach and shred or thinly slice the red cabbage. If desired, toss spinach with a squeeze of lime and a pinch of salt to lightly dress.

Prep toppings

Slice the avocado and cucumber, halve the cherry tomatoes, thinly slice the green onion, and chop cilantro. If using pickled red onion, drain a bit of excess liquid. Toast sesame seeds in a small dry pan over medium heat, stirring, 1–2 minutes until fragrant and lightly golden.

Make the creamy lime sauce

In a small bowl whisk together the Greek yogurt, mayonnaise, lime zest, honey, Sriracha, salt, and pepper until smooth. Taste and adjust seasoning or heat. If the dressing is too thick, thin with 1–2 teaspoons of cold water or lime juice to reach desired consistency.

Divide the cooked grain among 4 bowls (about 1/2 cup cooked grain per serving). Arrange a handful of spinach and some shredded red cabbage alongside the grain in each bowl. Top each bowl with equal portions of flaked citrus fish, sliced avocado, cucumber, cherry tomatoes, and pickled red onion if using. Drizzle each bowl with the creamy lime sauce and sprinkle green onion, cilantro, and toasted sesame seeds over the top. Finish with extra lime wedges on the side for squeezing.

Serve immediately while fish is warm. Leftovers: store components separately (grain, fish, vegetables, dressing) in airtight containers in the fridge for up to 2 days; reheat fish gently or serve cold.