Fish & Quinoa Bowls with Cilantro-Lime Sauce

So I can totally get down with the whole ‘bowl’ craze.. the one’s like Chipotle has. It’s a good way to eat healthier without giving up all the flavors!

We don’t have a Chipotle nearby (unless I wanna drive an hour).. but we do have a place with a taco/bowl kinda bar. It’s only seasonally open, in fact I just realized its open for the season [hooray!] I’m talking about The Gulf for any locals or wanna-vacation-to-Gulf-Shores people. 

I actually went there the other day and got a bowl with brisket for the first time. This place is right on the beach, so there’s nothing like eating fresh food, having a drink, and looking over the water.  I made this when I was on the Advocare cleanse, even though it’s a little cheaty (with the sour cream in the sauce). It was probably my favorite meal of the whole ten days! 
I used swordfish, just because I’ve never used it before. But feel free to use whatever type of fish you have on hand or that’s available to you. The swordfish was great though! It’s light and white and pretty inexpensive.. not to mention it sounds pretty cool to be eating swordfish.. right?!

Also the pickled veggies are from the extra vegetables in this Skillet-Charred Fish Tacos recipe. I had some leftover cabbage, onion and jalapeno I had used for garnish, so I pickled it all and it made those pretty pink pickled veggies on top.  Hope you enjoy!

Fish & Quinoa Bowls with Cilantro-Lime Sauce

2016-04-05 11:55:00

A serrano/garlic quinoa topped with pan-seared swordfish, avocado, tomatoes, a cilantro lime sour cream sauce and pickled goodies!

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Prep Time

10 min

Cook Time

30 min

Total Time

40 min

Prep Time

10 min

Cook Time

30 min

Total Time

40 min

For the Quinoa

1 cup quinoa

1 serrano pepper, chopped

2 cups chicken broth

2 cloves garlic

For the fish

2 filets swordfish (or other white fish)

2 teaspoons ancho chili powder

½ teaspoon cumin

½ teaspoon cayenne

1 teaspoon smoked paprika

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

For the cilantro-lime sauce

2 large jalapenos, seeded and diced

¾ cup sour cream

¼ cup lime juice

2-3 tablespoons cilantro (leaves and stems)

To assemble

Limes, for garnish

Pickled veggies (optional)

Lime, for garnish

Chopped tomato

Avocado, sliced

For the fish

1. Preheat oven to 375 degrees F. Mix fish rub together in a small bowl, then sprinkle on both sides of each filet. Try to cover it all up, press spices over fish with your fingers if needed.
2. Heat a cast iron skillet over medium-high heat and add oil. Once heated, add fish filets. Cook 2 minutes and turn over and cook an additional 2 minutes. Move skillet into the oven and cook an additional 6-8 minutes until fish is nice and flaky.

For the Quinoa

1. Add all to the rice cooker and turn on. Cook for 20-30 minutes (until your rice cooker tells you its done). Stir every 7-10 minutes making sure it’s not sticking.

For the cilantro-lime sauce

1. Add jalapenos and cilantro to food processor. Process until chopped and add sour cream and lime juice and blend until smooth.

To assemble

1. Spoon quinoa into a bowl, and top with fish. Drizzle with cilantro-lime sauce, and top tomatoes and avocado slices. Add additional garnishes if you wish.

By Whitney

That Square Plate https://www.thatsquareplate.com/