A refreshing taco bowl made with baked fish, black rice and grilled pineapple. This quick to make & assemble Pineapple Fish Taco Bowl will soon become your summer favorite.
Hello Friday and Hello 3 Day Weekend!
I’m sure no one will be reading my blog today so I can say anything I want. I can do anything I want. I can talk about what I want. I can swear if I want. Oh, wait. I already do that. Every. Single. Day. This is my blog. My very own blog. Okay, now I feel like Mary Katherine Gallagher. My boss was telling me this week about a woman who kept saying in a meeting “I’m so excited. I’m just so excited! I’m so so excited!!!” He said she was over the top like a Saturday night live episode. So in case you can’t tell, I’m a little jazzed up for the weekend. Bring it!
Technically last weekend was a 3 day weekend for me in Boulder for Blend, but that’s a different kind of vacation. A going away kind of vacation requires logistics getting yourself on a plane and back. This weekend is a staycation. No logistics required. It makes me wonder how I traveled every week for years as a consultant. Somehow I’ve become more inefficient with traveling. That’s probably a good thing otherwise I’d be jet setting more often.
As I was saying, I need this weekend. Not because I have specific plans but because I need to get my life in order. Originally I planned to drive to Tucson to see friends, but my car situation has me gun shy. Truthfully my house needs a little TLC. I have algae growing in my water fountain, a layer of dust on my desk and I can’t remember the last time I vacuumed my bedroom. Not to mention, I have a errands to run, desperately need a hair cut/color and should probably buy a car or at least figure out what kind of car I will want to buy when mine dies.
Ironically you will likely find me in the kitchen at least 1 of the next 3 days cooking up a storm. I have a thousand recipes I’ve been dying to try. I haven’t cooked in 2 weeks and I’m like an addict going through withdrawal right now. I have sticky notes all over the kitchen with recipes on them so I don’t forget. I also have sticky notes with all my other to do things I don’t want to forget. So I guess it’s me and my sticky notes this weekend unless a hunky guy shows up. Yeah, I’m a little type A but I’m ok with that and I’m ok with doing nothing too.
Something I’m not ok with? Not having a working grill on Memorial Day weekend. Mine broke while my parents were visiting a few months ago. My Dad changed the gas tank, it worked once then the next time we went to use it, it wouldn’t ignite. Being grill-less has forced me to figure out how to make meals just as easy indoors. Sometimes you have to improvise. Lately I’ve been craving fish and Chipotle bowls. So why not combine the two? I’m actually wondering why Chipotle hasn’t added fish to their menu yet. These bowls are ridiculously easy. Remove frozen fish from the freezer, place in oven and bake. Make rice, grill pineapple on the stove. Assemble your bowl and voila! You have yourself a yummy fish taco bowl. Now I’m off to consult with Chipotle. Have a fun weekend!
[Tweet “Easy make & assemble pineapple fish taco bowl #fitfluential #glutenfree”]
- 2 cups shredded green cabbage
- 5 ounce white fish - cod, mahi mahi, trout, sablefish
- 1 cup pineapple
- ¼ cup black rice
- 4 tbsp fresh & spicy 5 minute blender salsa http://skinnyfitalicious.com/5-minute-spicy-fresh-blender-salsa/
- Preheat oven 350 degrees
- Remove fish from freezer (no thawing required)
- Place fish in a glass baking dish with ⅛ cup of water
- Bake fish 30 minutes until flaky
- Meanwhile cook rice according to package
- Heat a grill pan on stovetop to medium high
- Spray pan with cooking spray
- Place pineapple on grill pan
- Grill 5 minutes each side until grill marks appear
- In a bowl, add cabbage, fish, rice, pineapple & salsa