FISH, BEAN AND RICE BOWL WITH GREEN GODDESS SPICY DRESSING
“Feel virtuous without missing flavour”
1 avocado, flesh removed
1 bunch coriander, leaves picked
4 spring onions, chopped
1/3 cup (80g) sour cream
1 tbs pickled jalapenos, plus extra to serve
Juice of 1 lime, plus extra wedges to serve
2 truss tomatoes, chopped
400g can black beans, drained, rinsed
300g can corn kernels, drained
1/4 cup (80ml) olive oil
600g ling or other firm white fish
2 tbs Mexican spice mix
450g packet microwave brown rice
Lettuce, cut into wedges (we used radicchio), to serve
To make the dressing, place avocado, half the coriander leaves, half the spring onion, sour cream, jalapenos, half the lime juice and 2 tbs water into a small food processor. Whiz until smooth, and season.
To make the salsa, chop remaining coriander, and place in a bowl with remaining spring onion, tomatoes, beans, corn, 2 tbs oil and remaining lime juice. Season and combine. Set aside.
Place fish, spice mix and 1 tbs oil into a medium bowl. Turn to coat. Heat remaining 1 tbs oil in a large non-stick frypan over high heat. Cook fish, turning, for 3-4 minutes until charred and just cooked through. Drain onto paper towel. Season.
Heat rice according to packet instructions and divide between serving bowls. To serve, flake fish and place on top of rice with salsa, dressing, extra jalapenos, lettuce and lime wedges.
NUTRITION • 39G PROTEIN • 11G SAT FAT • 60G CARB • 8G SUGARS • 695MG SODIUM • 725 CAL (3025KJ)