Add water and rice to a microwave safe bowl and cover. Cook in microwave on HIGH for 10 minutes. Let sit to cool and then fluff with a fork.
In a small bowl, add chipotle chili powder, garlic powder, smoked paprika, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Stir to mix.
Pat the fish dry and rub spice blend on both sides of the fish.
Heat large skillet to medium high heat. Add 1 tablespoon of canola oil to the pan, then gently place prepared fish in pan. Sear on both sides for 4-5 minutes. Remove from pan and let rest.
To a food processor add red onion, garlic clove, fresh cilantro, 1/4 cup of canola oil, lime juice, red wine vinegar, honey, dijon mustard, 1/4 teaspoon salt, and cumin. Blend until smooth. Set aside.
In a small bowl, add mashed avocado and 2 tablespoons of lime juice. Season with salt to taste. Stir everything together.
Assemble the bowls: add 1/2 cup of rice, one filet of fish, a generous scoop of avocado mash, 1/2 cup purple cabbage, 1/4 cup of sliced jicama, 1/4 cup of diced tomato. Drizzle with dressing mixture and serve!
Found on joufulhealthyeats.com
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