Caribbean Fish and Rice Bowls
Jerk-rubbed fish fillets are extra delicious when served over bowls of brown rice cooked in a flavourful combination of broth and Peach Mango Jalapeno Salsa. A garnish of sliced avocado, cherry tomatoes, shredded lettuce, cilantro and a yogurt-lime drizzle take these delicious rice bowls to the next level.
Directions
- Combine the rice, salsa and broth in a small saucepan; bring to a simmer over medium heat. Cover and simmer gently for 10 minutes or until the rice is tender. Remove from heat; let stand, covered, for 5 minutes or until the liquid is absorbed. Spoon into 4 bowls.
- Meanwhile, season the fish as desired and brush with jerk seasoning. Heat the oil in a large nonstick skillet. Cook the fish fillets 4 to 5 minutes per side, turning carefully, until fish flakes easily when tested with a fork. Transfer fish to rice bowls.
- Top each bowl with one-quarter each of the tomatoes, lettuce, avocado. Combine the yogurt and lime zest and drizzle over the fish and the garnish.
Recipe Tips
- Sprinkle with chopped fresh cilantro, if desired.
- Jerk seasoning is a paste that typically comes in a jar. You can also find jerk sauce in a bottle. Jerk seasoning and sauces vary in spiciness, so start with a little and adjust depending on how spicy you want your sauce to be.
Recipe Made With
Pace® Peach Mango Medium Salsa
CAMPBELL’S® Ready to Use Vegetable Broth
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