I really love fish! You may not think so because this is the first fish recipe I’ve posted. I feel like I make fish the same way so often and it’s pretty basic so I haven’t shared any recipes. It’s time to change it up! So I came up with these lime cilantro fish bowls! What I like most about this recipe is that it doesn’t feel too heavy. Perfect for a light spring dinner.
I have to give a shout out to my mother and father in law for this recipe. They sent us this sea trout from Florida that they caught themselves. It can’t get any fresher than that! Are you a fan of fish? What is your favorite?
- 1 head cauliflower
- 1 can coconut milk
- 1½ Tbs raw honey
- Juice from 2 limes
- ¼ tsp lime zest
- 2 tsp coconut aminos
- 2 Tbs arrowroot
- ½ cup cilantro
- 1 lb trout or other white fish
- Optional toppings:
- Chop the cauliflower and pulse until rice like in texture.
- In a large stockpot add the coconut milk, raw honey, lime zest, juice from 2 limes, coconut aminos, and arrowroot stir with a whisk on medium heat until thick and bubbly.
- Add about ⅓ of the sauce to a large skillet. You will want the sauce to completely cover the bottom of the skillet.
- Add the cauliflower rice and cilantro to the large stockpot with the sauce, and mix well. Cook on medium heat for 8-10 minutes.
- Heat the large skillet on medium high heat until the sauce starts to bubble. Add the fish, lower to medium heat, and cook 2-5 minutes on each side or until it flakes easily.
- Spoon out the cilantro lime rice, top with fish, avocado, tomatoes, and cilantro and enjoy!
Looking for another citrus dish? Try my orange ginger chicken.