These Sweet and Smokey Fish Rice Bowls are a fresh and flavorful summer dinner idea!
Who else is a fan of mixing all of the flavors? I’m the type of person that gets all the toppings on my Chipotle burrito bowl. The more the merrier! These Sweet and Smokey Fish Rice Bowls are loaded with different flavors and textures and they are a perfect summer staple!
The fish is sweet with a hint of smokiness from the paprika. I recommend using tilapia in this recipe because it holds together pretty well (not as flakey as some other white fish), soaks up a lot of flavor and gets a crispy outside when pan fried.
These bowls combine a bunch of my favorite blog recipes! Start with my favorite Cilantro Lime Rice as the base. Top with the sweet & smokey tilapia, pineapple mango salsa, guacamole, plantains, fresh radish slices and sour cream!
The colors and flavors in this dish scream sweet summer time!Print
These Sweet and Smokey Fish Rice Bowls are loaded with different flavors and textures and they are a perfect summer staple!
1 pound tilapia
2 tbsp butter
1/2 tsp cumin
1/2 tsp coriander
1/2 tsp smoked paprika
2 tsp brown sugar
1 cup pineapple, cut into small chunks
1 cup honey mango, cut into small chunks
2 tbsp jalapeños, chopped small*
1 tbsp mint, chopped
Pinch of salt
Pat fish dry, sprinkle with salt
In a small bowl mix together cumin, coriander, paprika and brown sugar
Rub spice mixture on fish to coat
Melt butter over medium heat in a large skillet
Add fish to skillet, cook for 5-6 minutes on both sides, fish should be golden brown
Combine all ingredients in a small bowl, mix
Prepare rice, guacamole and plantains according to recipe instructions
Fill bowls about half full with rice
Top with a piece of fish, a scoop salsa, a scoop of guacamole, 5-6 plantains, a dollop of whipped cream, sliced radishes and cilantro
*remove the seeds if you do not want a lot of heat