Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

Gallery

Recipe Summary test

active:
20 mins
total:
20 mins
Servings:
4
Servings:
4
Advertisement

Ingredients

Ingredient Checklist

Directions

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

    Advertisement
  • 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.

Tips

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; carbohydrates 42g; dietary fiber 3g; sugars 3g; fat 25g; saturated fat 5g; cholesterol 63mg; vitamin a iu 521IU; vitamin c 21mg; folate 25mcg; calcium 48mg; iron 1mg; magnesium 63mg; potassium 476mg; sodium 738mg.
Advertisement

Reviews (2)

2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
09/01/2020
I don't like fish but I know how healthy it is so I've been trying to find recipes that don't taste at all fishy that will allow me to eat it. This was a huge success! It wasn't just edible. It was delicious. I'll definitely make it again. I did tweak the recipe a bit and used a non-dairy yoghurt rather than the sour cream because dairy doesn't agree with me. Read More
Rating: 5 stars
09/15/2020
Definitely a keeper! My husband and I REALLY enjoyed this. Just the right amount of crunch and heat. The next time I make it, I am going to try and use Greek yogurt in place of some of the mayo and sour cream. Only other change I made is adding a little avocado and some fresh tomatoes I had from my garden. Read More