grilled fish – tortilla bowl dinner

(1 rating)

review

Private Recipe by

Renée G.

@SeasonwithAuthority

Uptown, AR

An entire meal in a bowl...a bowl that you can eat. I'm not altogether sure how long the prep time would be for one person - we had four people working on different aspects of the dish. It looks like a lot of steps, but just assemble all the components and it comes together rather easily. And remember that most of it can be done in steps and in advance of serving time.

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(1 rating)

yield 4 serving(s)

method Grill

Ingredients For grilled fish – tortilla bowl dinner

TORTILLA BOWLS
4 (10”) flour tortillas
nonstick spray
sprinkling of salt
GRILLED FISH
4 fish filets of choice, skin removed (we used mahi mahi, but halibut, sole or salmon will work, too)
1 shallot
2 cloves of garlic
1 jalapeno, seeded, stemmed and chopped
2 tbsp. olive oil
1 tbsp. chipotle chili powder
1 tsp. ground cumin
salt and pepper to taste
FRUIT SALSA
1 large mango, peeled, pitted and diced small
1 cup diced strawberries
1 large peach, pitted and diced small
1 jalapeno pepper, seeded, stemmed chopped
¼ cup chopped red onion
¼ cup chopped cilantro
1 teaspoon lime juice
salt and pepper, to taste
LIME RICE
2 cups cooked long grain white rice
¼ cup fresh cilantro (plus extra for garnish)
1 tbsp. fresh lime juice
1 tsp. lime zest
salt, to taste
ASSEMBLY
4 prepared tortilla bowls
prepared lime rice
grilled fish filets, cut into bite size pieces
4 cups chopped romaine lettuce
prepared fruit sa2 avocados, mashed with salt and pepperlsa
sour cream
chopped tomato, optional
chopped green onion, optional
chopped cilantro

How To Make grilled fish – tortilla bowl dinner

1
TORTILLA BOWLS Preheat your oven to 400 degrees F. Have 2-4 oven safe bowls ready and place them upside down on a baking sheet. If you only have 2 oven safe bowls, you will need to do this in batches. Spray each tortilla on one side with the nonstick spray. Sprinkle with salt, and place them sprayed side down on the upside down bowls. Press to form around the bowl slightly. They won't exactly stick, but they will start to take shape. Place the tortillas in the oven and bake for 12-15 minutes or until brown and crispy. Remove from heat, and remove the tortillas carefully from the bowls. Set aside, and repeat if needed.

2
GRILLED FISH In the bowl of food processor, combine the shallot, garlic and jalapeno. Pulse until the mixture is pureed. Pour the mixture to a large, shallow dish. Whisk in the olive oil, chipotle chili powder, cumin, and a generous amount of salt and pepper. Add the fish to the dish and flip to coat. Let marinate while you prepare the rest of the ingredients. Once marinated, preheat grill to medium high heat. Add the fish to the grill and cook for about 3-4 minutes on each side, or until cooked through. Remove from heat and set aside.
3
FRUIT SALSA In a medium bowl, combine the mango, strawberries, peach, red onion, cilantro, lime juice, and a dash of salt and black pepper. Toss to combine; cover and set in refrigerator until ready to assemble.
4
LIME RICE Mix cooked rice, cilantro, lime juice, lime zest and a dash of salt. Set aside.
5
ASSEMBLY Layer each bowl with the cilantro lime rice. Top with chopped lettuce, fruit salsa, grilled fish, avocado, sour cream, chopped tomato and sprinkle with fresh cilantro.
6
Enjoy!
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