INGREDIENTS
Flounder:
4 4-6 oz. Flounder Fillets or any other whitefish
2-3 Tablespoon Olive Oil
Blackened Seasoning:
1.5 Tablespoon Cumin
1.5 Tablespoon Chili Powder
½ Tablespoon Paprika
2 teaspoons Onion Powder
2 teaspoons Garlic Powder
1/2 teaspoons Oregano
½ teaspoons Salt
¼ teaspoons Pepper
Pineapple Salsa:
1 pineapple
2-3 avocados
Juice of 1 lime
Small bunch cilantro
½ cup diced tomatoes
Salt and pepper to taste
Cauliflower Rice:
2 small or 1 large head cauliflower
Chili-Lime Drizzle:
½ cup coconut milk
1 teaspoons lime juice
¼ teaspoons chili powder
¼ teaspoons salt
¼ teaspoons pepper
DIRECTIONS
Make the Blackened Seasoning:
Mix all the seasonings together in a small bowl.
Pineapple Salsa:
Dice the pineapple and roughly chop the cilantro. Quarter the tomatoes and avocado. Mix all the ingredients together in a large bowl and season to taste.
Cauliflower Rice:
Chop the cauliflower into bite sized pieces. In batches, pulse in a blender or food processor until broken down to the size of rice. Saute in a pan over medium-high heat for 4-5 minutes, stirring often. Season to taste.
Cook the Fish:
Defrost the fish and pat fry with a paper towel. Optional: Cut each fillet in half.
Drizzle the fish with oil and sprinkle all sides of the fish with about 2-3 tbsp blackened seasoning. Rub the seasoning into the fish to fully coat it on all sides.
Pan fry or grill for about 2 minutes per side over medium-high heat.
Make the Chili Lime Drizzle:
Stir all of the ingredients together in a small bowl.
Assemble and Serve:
Divide the cauliflower rice among four bowls. Top with the blackened fish, pineapple salsa, and spoon on the chili lime drizzle. Serve with a slice of lime and a few extra cilantro leaves.
