Colorful Skillet Southwest Fish Bowls
A vibrant and healthy Southwest-inspired dish featuring fresh fish, colorful vegetables, and bold spices.
Equipment
- 1 large skillet non-stick
- 1 mixing bowl medium
- 1 spatula
Ingredients
Fish and Seasoning
- 4 white fish fillets tilapia or cod
- 1 tbsp olive oil
- 1 tsp chili powder
- 1 tsp cumin
- 1/2 tsp paprika
- Salt and pepper to taste
Rice and Vegetables
- 1 cup long-grain rice cooked
- 1 can 15 oz black beans, drained and rinsed
- 1 cup corn kernels fresh or frozen
- 1 red bell pepper diced
- 1/4 cup chopped fresh cilantro
Instructions
Preparation
- Season the fish fillets with chili powder, cumin, paprika, salt, and pepper. Heat olive oil in a large non-stick skillet over medium-high heat. Add the fish fillets and cook for 5-7 minutes on each side until the fish is cooked through and flaky.
- In the same skillet, add diced bell pepper and sauté for 3-4 minutes until softened. Stir in corn and black beans, cooking for an additional 2 minutes. Add cooked rice and toss everything together, allowing flavors to meld.
Serving
- Divide the rice and vegetable mixture among bowls. Top each with a fish fillet. Garnish with fresh cilantro and serve immediately.
Storage
- Transfer any leftovers to an airtight container and refrigerate for up to 2 days. Reheat in the skillet over low heat before serving.
Notes
Pro Tips: Use fresh fish for the best flavor and texture. Ingredient Substitutions: Substitute tilapia with salmon for a richer taste. How to Serve: Serve with a wedge of lime for added zest. Storage & Freshness: Store in an airtight container to maintain freshness. Make-Ahead Tips: Cook the rice and prepare the vegetables in advance for quicker assembly.