Fresh Recipe - The Rogue Chef

Grilled Cajun Fish Bowls

Time: 35-45 Minutes

Servings: 4 Servings

Preheat your oven to 350°F.

Ingredients

For the Cajun Fish:

● 1 1⁄2 Lbs Firm Cod

● 1 1⁄2 T Cajun Seasoning

● 1 T Olive Oil

● Salt and Black Pepper, to taste

● Lemon Wedges, for serving

For the Bowls:

● 2 C Cooked White Rice

● 1 C Corn, thawed frozen

● 1 C Black Beans, rinsed and drained

● 1 Avocado, sliced

● 1 C Cherry Tomatoes, halved

● 1⁄2 C Red Onion, thinly sliced

● 1⁄4 C Chopped Fresh Cilantro

● Lime Wedges, for serving

Cajun-Lime Sauce:

● 1⁄2 C Greek Yogurt or Sour Cream

● 1 T Lime Juice

● 1 tsp Cajun Seasoning

● Pinch of Salt

● Splash of Water, to thin

Instructions

Season the Fish

1. Pat the fish dry with paper towels.

2. Rub each fillet with olive oil on both sides.

3. Sprinkle Cajun seasoning evenly over the fillets and press it in gently.

4. Add salt and pepper to taste.

Grill the Fish

5. Preheat a grill or grill pan over medium-high heat.

6. Brush the grates lightly with oil to prevent sticking.

7. Place the fish on the grill and cook for 3–4 minutes per side, or until the fish is opaque and flakes easily with a fork.

8. Remove from heat and squeeze lemon over the top.

Make the Sauce

9. Whisk together yogurt, lime juice, Cajun seasoning, and a pinch of salt in a small bowl.

10. Thin with a splash of water until drizzle consistency is reached.

11. Set aside until ready to serve.

Build the Bowls

12. Scoop rice into four serving bowls.

13. Top with equal portions of grilled fish.

14. Add corn, black beans, avocado slices, cherry tomatoes, red onion, and cilantro.

15. Drizzle with the Cajun-lime sauce.

16. Serve with lime wedges for squeezing.

Go Rogue by swapping the fish for grilled shrimp, tofu, or chicken. Use quinoa or shredded cabbage instead of rice for a low-carb base.

Want The Rogue Chef to prepare this dish or any other meal for you?

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www.TheRogueChef.com.