Hello there, fellow foodies (or not). The CeeBees are actually checking in with a recipe today! After all the eating out Instagram-ing the past few weeks, we thought it’s time we get back to basics.
Normally, not many fish recipes make it on the blog. The main reason being, it goes from the pan to the plate into our bellies within a span of 20 minutes from when the cooking process starts. That’s just how excited we are about getting those omega-3 fatty acids into our system. Well, no. That’s not the case. The reasons are many and as always, I could chose to bore you with them or just leave them for another time.
Do note, that the “another time” list is ever-growing. Let us know when you’re up for it and we’ll set a date!
So, fish! It actually makes an appearance in our kitchen & dinners fairly often. This time it was in the form of a quick weeknight meal. Mahi Mahi Fish Taco Rice Bowl. Actually, make that Barley instead of Rice. We’re always looking to include healthier whole grains into our diet and love trying different grains ever so often. Pearl barley was our muse this time around.
This recipe, like a lot of our recipes, is pretty versatile in that, you can play around with the flavors, fix-ins, grains and to be honest even the meat (or no meat)! We used Mahi Mahi fish. Mahi Mahi has a mild flavor and a tender flaky texture but holds up pretty well. Cube it up and toss it in your fav spice mix, crisp it up and serve it with a lemon herb rice/ barley/ quinoa with some avocado slices and a fresh tart apple pico de gallo and you are set!
So here is how we made our Fish Taco Barley Bowl:
- 1 bowl cooked barley (see notes below)
- 2 medium fillets of Mahi Mahi (or any other hearty fish of your choice)
- 2 tablespoons home-made taco seasoning (our includes- paprika, black pepper, Mexican oregano, salt, red chili flakes, ground roasted cumin, red chili powder)
- 2-3 cloves fresh garlic, minced
- Juice of one lime
- 1 tablespoon olive oil
- ½ apple (any tart variety), diced
- 1 Persian cucumber, diced (with skin)
- 1 stick celery stalk, diced
- a teaspoon diced onion
- 1 small tomato, diced
- ½ jalapeno, diced
- A handful of fresh chopped coriander and mint leaves
- Salt & Pepper to taste
- Juice of 1 lime
- Fresh chopped coriander
- Avocado slices
- Juice from half a lime
- Cube the fish into bite size pieces.
- In a mixing bowl, toss the fish, taco seasoning, garlic cloves and lime juice and set aside until you get the Pico De Gallo ready or for at least 15-20 minutes.
- In a non-stick pan, heat the oil and sauté the fish until cooked on medium to high heat. Set aside.
- Mix together all the Pico ingredients together in a bowl & voila!
- In a bowl, layer the barley, fish taco, avocado slices and garnish with fresh coriander leaves, drizzle lime juice and indulge! The crispy pico de gallo rounds up the bowl beautifully giving it great texture & flavor.
1. You could use regular rice, brown rice, quinoa or any other grain of your choice instead of barley.
2. If using barley, I soak the barley for at least 1/2 hour. Then cook 1 cup of soaked barley in 2.5 cups of water with some salt & pepper, a drizzle of olive oil, a dash of Mexican oregano, 1/2 teaspoon lime zest and juice of 1/2 lime. Cooking process is exactly how you would cook rice i.e. let it come to a boil on high heat, then lower the heat and cook with a lid on until the water has evaporated.
Hopefully, this time we are also in time for Angie’s Fiesta Friday!