Fructose Free Whole30 Pineapple-Jalapeño Chili Lime Fish Bowls
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Learn more →Ingredients
4 servings
For the fish
- 1 ½ lb cod or mahi-mahi fillets (about 4 portions)
- 1 ½ tsp chili powder
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp fine sea salt
- ¼ tsp black pepper
- 1 lime, zested and juiced
- 2 tbsp avocado oil
For the pineapple-jalapeño salsa
- 2 cups fresh pineapple, cut into ¼-inch dice
- 1 jalapeño, seeded and finely diced
Ingredient noteA serving of up to about one small jalapeño is low in fructose. This recipe contains only about 1/4 of a jalapeno per serving, making it likely Low Fructose. If you prefer to always avoid jalapeño, please tap it and change its rating to Red.
- ¼ cup red onion, finely diced
- ¼ cup fresh cilantro, roughly chopped
- 1 lime, juiced
- ¼ tsp fine sea salt
For the cauliflower rice
- 1 bag (12 oz) frozen riced cauliflower
- 1 tbsp avocado oil
- ¼ tsp fine sea salt
For serving
- 2 ripe avocados, sliced
- 1 lime, cut into wedges
- pinch of red pepper flakes (optional)
Instructions
- 1
Make the salsa: combine the diced pineapple, jalapeño, red onion, cilantro, lime juice, and salt in a medium mixing bowl. Toss to combine and set aside at room temperature while you prepare the rest of the dish.
- 2
Season the fish: in a small bowl, stir together the chili powder, cumin, smoked paprika, salt, pepper, and lime zest. Rub the spice mixture evenly over both sides of each fillet, then drizzle the lime juice over the top.
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