Fresh Catch Burrito Bowl – Healthy Meal with Tropical Flavor!

Share Fresh Catch Burrito Bowl –  healthy eating bursting with tropical flavor!

Fresh Catch Burrito Bowl 

A week ago we were still reeling from an April blizzard. This week we are relishing 60 degrees and sunshine. It feels like Spring has finally sprung! A perfect reason to embrace the tropical flavors of this Fresh Catch Burrito Bowl, another Healthy Eating option.

This one dish meal uses a grill pan to cook both the fish fillets and the fresh pineapple slices. If you don’t have a grill pan, a good non stick pan will also work. The fish and pineapple are served over instant rice, fire roasted corn, mixed greens and topped with mango-avocado salsa. Another winning combination from the HyVee Balance magazine!

Cathy’s Shortcuts & Tweaks

• I used cod fillets because I had them on hand. The HyVee recipe calls for tilapia, which I think would be an even better option. Any mild, white, flaky fish that’s not too thick would probably work. 
• If you’re not a cilantro fan, you can substitute parsley or basil for the mango-avocado salsa.
• To simplify, I cooked up some Wild Harvest fire roasted corn which I found in the freezer section at Cub Foods. HyVee’s recipe calls for pan grilling mini corn on the cob and then cutting off the kernels. This seemed like more work then necessary and the fire roasted corn provided the same result.
• The Hyvee recipe also calls for instant white rice. I used Uncle Ben’s Brown Ready Rice instead. Either would work, but whole grain brown rice amps up the healthy factor.

Enjoy this flavorful combination or customize it even further with black beans or your favorite chopped veggies. 

Fresh Catch Burrito Bowl

Fresh Catch Burrito Bowl is a healthy and delicious meal loaded with tropical flavor. Seasoned fish fillets are served over rice & topped with mango & avocado salsa, pan grilled pineapple, corn and mixed greens.

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Course: Main Course

Keyword: Avocado Salsa, brown rice, corn, fish, fruit salsa, mango, pineapple

Prep Time: 30 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 1 hour hour 10 minutes minutes

Servings: 4

Author: HyVee Balance magazine

Ingredients

Mango-Avocado Salsa

• 1 avocado seeded, pitted, and chopped
• 1 mango seeded, pitted, and chopped
• ¼ c. red onion chopped (rinse in strainer under warm water if it’s too strong)
• 2 tbsp. cilantro finely chopped, plus additional for garnish (can substitute parsley or basil)
• ½ tsp. fresh lime zest
• 3 tbsp. fresh lime juice divided

Burrito Bowl

• 4 tilapia or other flaky white fish fillets about 1 lb.
• 3 tbsp. olive oil divided
• ½ tsp. Kosher salt
• ¼ tsp. cayenne pepper or more to taste
• 4 fresh pineapple slices cut in half
• 2 c. instant brown or white rice I used Uncle Ben’s Brown Ready Rice
• 1 c. frozen fire roasted corn
• 2 c. salad mix blend
• fresh limes cut into wedges, for garnish

Instructions

Mango- Avocado Salsa

• Combine avocado, mango, red onion, 2 tablespoons cilantro, lime zest, and 1 tablespoon lime juice in a medium bowl; set aside.

Burrito Bowl

• Rinse fish; pat dry with paper towels. Combine remaining 2 tablespoons lime juice and 1 tablespoon oil; drizzle over fillets. Sprinkle with salt and cayenne pepper.
• Heat 1 tablespoon oil in a large nonstick grill pan over medium-low heat. Place fish in grill pan. Cook 8 to 10 minutes or until fish flakes when tested with a fork (145 degrees), turning once. Remove fish from grill pan; keep warm.
• Heat remaining 1 tablespoon oil in grill pan over medium-high heat. Add pineapple slices cook 6 to 8 minutes or until lightly browned with grill marks, turning occasionally. Remove from heat.
• Cook rice and corn according to package directions; set aside.
• To assemble, add 1/2 cup rice to each bowl. Arrange salad mix, pineapple slices, corn, and fish over rice. Top with mango-avocado salsa. Garnish with lime wedges and additional cilantro, if desired. Enjoy!