OK, so is anyone else reeling after Monday and Tuesday’s Bachelor dumpster fire finale?!
I mean…wow. W O W. Let me know if you want me to do a post on it tomorrow.
Anywho, it’s Wednesday. And I’m hunkered down in my apartment, wearing my favorite puffy down slippers, with the snow absolutely pummeling the streets below. I swear, the snowflakes are the size of quarters!
Apparently they’ve named it, “Winter Storm Quinn” — but frankly, I think that’s just one more way the media manipulates us with fear and overselling. And well, I’m over it.
But, one of my favorite things to do when it’s snowin’ and blowin’ outside is to fire up the oven, and cook a beautiful meal.
So, tonight, I’m sharing one of my most popular recipes.
It’s perfect for a Friday night in Lent. But also, for whenever you have company, and really want to impress your guests.
Chilean Sea Bass with Mango Salsa, and Zesty Cilantro-Lime Wild Rice!
It’s bright and beautiful on the plate, the flavor is freaking outrageous, and it’s super healthy to boot.
It’s grain and gluten free, Specific Carb Diet friendly, and Paleo (minus the rice)!
And the beauty of this meal is that – not only does that salsa make incredible leftovers, but it is just so modifiable.
You can really use any white fish you want – Sea Bass was my favorite – but truthfully, that is more of a “special occasion” fish, because it’s a little more expensive.
I made this all the time with Cod — it’s affordable, high quality, and easily available. But you could use monkfish (aka poor man’s lobster – another personal fav), haddock or halibut (also worth the splurge).
But this salsa is so versatile.
You can add it to salads. Serve it with chips. Even eat it on it’s own! Or for a vegan meal idea — add a drained/rinsed can of black beans and corn to the mix, serve it over rice and go to town!
However you choose to make it…I guarantee, you will love it. And so will the loved ones you serve it to. They will “rave” about it…just like my family did.
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Here’s what you need: (Serves 4)
1 white fish fillet (or 1/2 pound) per person
1 lemon, zest and juice
1/4 red onion
1/2 red pepper
1/2 cucumber, seeded and diced
1 mango, diced
1 avocado, diced
Juice of 1 lime
2 tsp EVOO
1/4 cup chopped cilantro
salt and pepper
Rice: **Not Paleo or SCD friendly
1 cup dry wild rice, cooked per/package directions with vegetable stock
1 lime, juice and zest
1/4 cup chopped cilantro
Preheat oven to 400 degrees Fahrenheit.
First, get your rice cooking, since this takes the longest to do. (About 60 minutes.)
Cook it according to the package directions. I use vegetable stock instead of water to really boost the flavor. Also – it is really important to leave the lid on while cooking rice. (Read — no peeking!) After it has absorbed all the liquid, remove the lid, fluff it with a fork, and stir in the lime juice, zest, and cilantro. Season with salt and pepper to taste.
While that’s cooking, chop and combine all the salsa ingredients (except the avocado – add it just before serving) in a large bowl and pop in the fridge for at least 30 minutes.
Line a baking sheet with tin foil, and rub with olive oil. Place the fish fillets on the sheet. Drizzle with about 1 Tbsp of olive oil, and sprinkle with salt and pepper. Also, squeeze and zest a lemon on top of the fillets.
Bake for 25-30 minutes, until the thickest part of the fillet flakes easily.
To serve, top each fillet with 1/2 cup of salsa, and rice on the side.
This is everyone’s favorite dish for a reason. I mean, it has so much going for it.
First of all, this is truly a stunning dish with all the colors. You set this down in front of someone, and they are instantly taken with the reds, greens and yellows, dancing on the plate.
And then the flavor palate. Ooh wee…You’ve got the delicate, buttery sea bass that just melts in your mouth, coupled with the crunchy, nutty wild rice – with this punch of bright lime and fresh cilantro.
And that *zing* of flavor is echoed in the salsa! With the intense juicy sweetness in the mango, and the crunchy peppers and cucumbers. And all rounded out by the creamy, buttery avocado. mmm mmm mmm
And if you’ve never had real wild rice – I’m talking, not from an Uncle Ben’s “rice medly” — but real, crunchy, takes-at-least-45-minutes-to-cook wild rice…consider this your personal invitation. It was one of my favorite foods growing up. Just do it.
Believe me – this will become your new favorite dish.
In fact, in my family, we’ve had this requested for birthdays, Easter, dinner parties, Christmas Eve — it’s that good. And it’s also easy enough to make any night of the week.
Alright, that’s all for now!
If you need me, I’ll be listening to Bachelor recap podcasts, and trolling Twitter like the basic millennial I am 🙂
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