The adobo sauce in a can of chipotles lends earthy heat to the crema that tops these bowls. Don't toss out the unused peppers! Freeze them in an airtight container and pull them out to add to sauces, marinades or chili.

Adam Dolge
Source: EatingWell Magazine, September 2020


Recipe Summary

20 mins
20 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 475 degrees F. Place a wire rack on a rimmed baking sheet; coat with cooking spray.

  • Coat fish with 1/4 cup mayonnaise. Place panko in a shallow dish and roll the fish in it. Transfer to the rack on the pan. Bake the fish until crispy and cooked through, 8 to 12 minutes, depending on thickness.

  • Meanwhile, mix the remaining 1/4 cup mayonnaise, sour cream, adobo sauce, lime juice and pinch of salt in a small bowl.

  • Sprinkle the fish with the remaining 1/4 teaspoon salt and pepper. Divide rice among 4 bowls and top with the fish, cabbage, radishes, the sauce and cilantro, if desired.


Any firm, mild-tasting white fish will work in this recipe. For an eco-friendly choice, look for wild Pacific cod caught in the U.S. or Atlantic cod farmed in recirculating tanks.

Nutrition Facts

478 calories; protein 20g 40% DV; carbohydrates 42g 14% DV; exchange other carbs 3; dietary fiber 3g 12% DV; sugars 3g; fat 25g 39% DV; saturated fat 5g 25% DV; cholesterol 63mg 21% DV; vitamin a iu 521IU 10% DV; vitamin c 21mg 35% DV; folate 25mcg 6% DV; calcium 48mg 5% DV; iron 1mg 6% DV; magnesium 63mg 23% DV; potassium 476mg 13% DV; sodium 738mg 30% DV.