We don’t eat a whole lot of fish at our house, but I like it would like our preschooler seeing it more often. Variety is key! This was totally the easiest way to make that happen on a weeknight, in a format everyone likes! I used frozen breaded fish pieces that were super quick to cook up and serve as tacos or taco bowls. I went for a bowl and Mr. J and the little guy had the same as a taco. I liked it so much I made another one for a weekend lunch one day shortly after!
Crispy Fish Rice Bowl
Ingredients (for 2)
2 cups brown rice
1 tablespoon taco seasoning
2-4 small pieces of breaded fish
2 cups shredded red cabbage
2 tablespoons mayo
1 tablespoon white vinegar
1 1/2 cups corn
2 tablespoons mayo
1/4 cup salsa
Cook the rice and stir in the taco seasoning when cooked.
Bake the fish according to the package.
Toss together the cabbage, mayo, and vinegar (can be prepped the night before).
Cook the corn.
Assemble the bowls with rice, fish, slaw, corn, and avocado.
Stir together the salsa and mayo and drizzle over the top.
I really love bowls and it was a fun variation for me outside of regular taco night. Try it with a little one or one who doesn’t love fish. This is such a gentle flavor of fish and when it is accompanied by other foods everyone has seen, it makes it easy. The crispy factor is also super appealing. I love this and will definitely make again!
Winter doesn’t scream salad because a) nothing locally is in season here in New England b) it isn’t warm & comforting like winter food and c) aren’t we wearing chunky knit sweaters for a reason? However, hitting a bunch of food groups in one dish makes me feel accomplished and there’s nothing more grown up for my lunch than arugula salad – compared to eating the crust of somebody’s pb & fluff sandwich while doing something else. This is a home lunch, or a dinner! I do not condone warming fish at the office. Nope. I bring you this salad with juicy shrimp, peppery arugula and pear to inch us towards the local produce that will be, once the seasons change and because we all deserve a restaurant-quality salad at home.
Veg, fruit, nuts, and fish -all in one dish? Yesss! Plus, my dressing hack takes zero brainpower and is ohh-so-perfect!
Winter Salad with Shrimp, Arugula & Pear
Ingredients: (for 1)
~4 large shrimp (~4 per person depending on med/lg/jumbo or swap with salmon/etc)
1 tablespoon butter
1/8 cup walnuts
1 1/2 cups arugula
1/2 pear, chopped
1 tablespoon Italian Dressing
1 tablespoon Honey Mustard Dressing
In a completely dry pan, toast the walnuts over medium-low heat, being careful not to let them burn – about 3-5 minutes.
Peal & de-vein the shrimp. Then heat a small pan to medium heat with the butter. Sear the shrimp for about 2 minutes on each side until pink and just cooked through. Remove promptly from the heat and set to the side.
Mix together the arugula, toasted walnuts, pear and shrimp.
In a small jar (or in a bowl with a whisk) shake together the two dressings.
Toss the salad in the dressing.
Serve and enjoy!
I love the sweet pear with the peppery arugula. There is such great flavor here without becoming super complicated- which is how I normally like salads = all.the.stuff. The dressing is spot-on and would be that dressing at a restaurant you love that you can’t put your finger on what exactly it is. The Italian dressing decreases the sweetness of the honey mustard. The best Italian is this one – seriously, so perfect.