This dish has so many tropical flavors that you’ll think you’re somewhere on a Caribbean Island!
First, you’ve got the fish - who’s seasoned with a mojo citrus blend rub, pan-seared in butter, then simmered in a green chili lime cooking sauce. Then there’s the broccoli slaw with pineapple, cilantro, avocado, and a drizzle of cilantro avocado yogurt dressing mixed in. And then served with a side of cilantro lime rice pilaf! Yessuh! #plateemup
2 pieces of fish - any type you choose
½ cup Badia Mojo Rub Citrus Blend, separated
2 sprigs of rosemary
½ stick of butter
1 – 9 oz. bag broccoli slaw mix
1 cup cilantro
½ red onion
1 cup pineapple
Juice of 1 lime
¼ cup cilantro avocado yogurt dressing
1 box cilantro lime rice
For the fish:
With ¼ cup of Badia Mojo Rub Citrus Blend, season and rub fish. Heat pan, add butter and rosemary. Place fish in pan, cooking on each side for 4-5 minutes. Add green chili lime cooking sauce, let simmer 6 to 8 minutes.
For the pineapple broccoli slaw:
Begin by dicing the cilantro, pineapple, avocados, and red onion – add to a large bowl. Next, add the broccoli slaw to the bowl. Cut lime in half and squeeze the juice from both halves to the bowl. Add dressing, ¼ Badia Citrus Blend, and Tajin to bowl. Mix ingredients until well blended. And plate it up with your fish and rice.
And that’s it!
Just a note: I put my rice on to cook before starting my fish and cooked it according to package directions. I chose Lundberg Family Farms Organic Cilantro Lime Rice. And as always, you can use more or less seasoning and ingredients to your liking.
Make sure you check out the video on YouTube if you’d like to catch some visuals of me preparing this dish!