Zesty Seafood Bowl with Tangy Lime-Cilantro Coleslaw
This Zesty Seafood Bowl is a tantalizing play of flavors with perfectly seasoned white fish, zesty lime-cilantro coleslaw, and fluffy quinoa. Topped with creamy avocado and crumbled cotija cheese, it promises a memorable dining experience.
Combine oil, water, green onions, cilantro leaves, minced garlic, salt, and lime juice in a food processor. Pulse until finely chopped.
2
Add sour cream into the food processor and pulse until combined to form a creamy, herby sauce.
3
In a separate bowl, toss this cilantro-lime sauce with the shredded cabbage. Let it sit in the refrigerator.
QUINOA
4
Rinse quinoa under cold water and prepare according to package directions.
FISH
5
Combine cumin, chili powder, salt and flour in a shallow dish.
6
Heat olive oil and butter in a large skillet over medium-high heat.
7
Coat cod pieces in the flour-spice mix, then fry until golden brown on each side. Remove from pan and sprinkle with salt.
ASSEMBLY
8
Plate each dish starting with a scoop of quinoa, then layer with the crispy fish and zesty lime-cilantro slaw. Top it with sliced avocado and crumbled cotija cheese.