Breaded Whiting Mexican Bowl
- 1 hour
- 4 people
Enjoy our Irish caught Breaded Whiting in this recipe for a delicious Mexican-style bowl. The dish features our crispy Breaded Whiting fillets, served over a bed of seasoned rice, veggies and beans, and topped with homemade guacamole, salsa and tortilla chips. A quick and easy meal that’s perfect for a weeknight dinner. Enjoy!
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Ingredients
4 fillets Donegal Catch Breaded Whiting
For the rice
2 tablespoons olive oil
1 red pepper, finely chopped
1 white onion, finely chopped
1 tomato, finely diced
1 garlic clove, finely chopped
1 teaspoon smoked paprika
½ teaspoon ground cumin
½ teaspoon ground coriander
1 tablespoon tomato puree
250 grams basmati rice
500ml chicken stock
1 x 400g tin pinto beans, or black beans, drained and rinsed
For the guacamole
2 avocados
1 jalapeno pepper
2 spring onions
1 garlic clove
Juice of 2 limes
Handful of coriander leaves
Salt and pepper
For the salsa
½ a red onion, finely diced
1 mango, flesh finely diced
1 large tomato, finely diced
Handful of freshly chopped coriander
Juice of ½ a lime
To assemble
Tortilla chips
2 spring onions, finely sliced
Coriander leaves
Instructions
- Pre heat oven to 200C / 180 C fan.
- Heat the oil in a large saucepan, then add the chopped pepper and onion and fry for 5 - 7 minutes until softened but not coloured. Add the chopped tomato and chopped garlic and cook for a further 3 minutes until the tomato is just beginning to break down. Stir in the spices and the tomato puree and cook out for a minute then stir through the basmati rice. Pour the stock over the rice and veg and bring to a boil then turn down to a simmer, stir through the beans and cook until all of the water has evaporated - about 10 minutes. Cover the rice with a tea towel and set aside.
- Place the Donegal Catch Breaded Whiting Fillets onto a baking tray and place into the oven to cook for 20 minutes, or until piping hot throughout.
- Whilst the fish cooks, blitz all the ingredients for the guacamole together in a small food processor until completely smooth. Season to taste and set aside.
- For the salsa, mix the chopped red onion, mango, tomato and a pinch of salt together then stir through the coriander and lime juice. Set aside.
- To assemble, place spoonfuls of rice into 4 bowls then add the guacamole and mango salsa. Chop the cooked fish into bite sized pieces and place into each bowl. Add a few tortillas and sprinkle with some spring onions to serve.
