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This recipe turns a fish taco inside out into a rice bowl. Pan-seared barramundi is served on top of brown rice with black beans, avocado, salsa, and all of your favorite taco fixins'. Vijay, Recipe Hunter

Vijay Nathan, NoshOnIt Recipe Hunter and Chef

THE RECIPE

Pan-Seared Cumin Lime Barramundi Rice Bowls

Taco night turned inside out

As you’re trying to incorporate more healthy, sustainable seafood into your diet, one of our favorite ways is to make fish tacos. But if you want to go one step further, turn your tacos inside out into a rice bowl. Just like a DIY taco or burrito bar, Lindsey creates this recipe in a way that every person can compose their own rice bowl with their favorite add-ins. The star of the show are tender, flaky pieces of pan-seared barramundi, a firm-fleshed, sustainably raised white fish that’s the perfect vehicle for a Tex-Mex inspired cumin lime marinade. Served on top of brown rice with black beans, avocado, salsa, and cabbage, these rice bowls are healthy, filling, and easy to get on the table in 30 minutes.

THE CHEF

Lindsey Johnson

Food Blogger, Freelance Writer, and Food Photographer

Lindsey Johnson from Cafe Johnsonia

I enjoy the process of cooking - beginning to end. I like knowing where my food comes from and if I can make something myself, I will. I don't like to rely on pre-packaged ingredients if I can help it.

Lindsey is a freelance writer, food photographer, and blogger extraordinaire behind Cafe Johnsonia, where she shares her collection of real, healthful recipes from her kitchen in Utah. What we love about her style is that it’s approachable, comforting, and always homemade. In balancing her own mostly plant-based diet with her family’s love of “bacon, bread, and ice cream,” we’re left with a wonderful collection of inspirational recipes that are in reach for any night of week.

Make sure to say hello to Lindsey on Twitter, Facebook, and Pinterest.