Ingredients
Fish: 2 white fish fillets (e.g., cod or tilapia), 1 tbsp blackened seasoning, 1 tbsp olive oil.
Rice: 2 cups cooked white rice, 1 tbsp lime juice, 2 tbsp chopped cilantro.
Salsa & Topping: ½ cup diced cherry tomatoes, 2 tbsp diced red onion, 1 sliced avocado, cilantro, lime wedges.
Sauce: 2 tbsp honey, 1 tbsp hot sauce, 1 tsp melted butter.
Instructions
Prepare the Base: In a bowl, toss the warm cooked rice with lime juice and chopped cilantro. Press half of the rice firmly into a food mold or a small ramekin lined with plastic wrap, then invert it onto a plate to create the structured base seen in IMG_4329.jpeg. Repeat for the second plate.
Cook the Fish: Pat the fish fillets dry and coat them generously with the blackened seasoning. Heat olive oil in a skillet over medium-high heat. Sear the fish for 3–4 minutes per side until beautifully charred and cooked through. Cut into thick slices.
Assemble: Carefully arrange the blackened fish slices on top of the molded rice towers.
Top and Garnish: Mix the cherry tomatoes and red onion together, then spoon the mixture over the fish. Crown the stack with the fresh avocado slices.
Finish: Whisk the honey, hot sauce, and melted butter together. Drizzle this sweet-and-spicy glaze over the top so it cascades down the sides of the rice. Garnish generously with extra chopped cilantro and serve immediately with fresh lime wedges.
