Rainbow Trout Cauliflower Rice Bowl


For the Trout:

  • 4 Riverence Rainbow Trout fillets
  • 2 T melted butter
  • 2 T taco seasoning
  • ¼ c plain Greek yogurt
  • 1 ½ tsp lime juice
  • 1 tsp honey
  • 1 T milk
  • Salt
  • 1 avocado
  • ¼ c chopped cilantro for garnish

For the Coleslaw:

  • 16 oz coleslaw mix
  • ½ c diced red pepper
  • ½ c chopped cilantro
  • ½ c ranch dressing
  • 2T apple cider vinegar
  • 2 T honey
  • 1-2 T sriracha sauce
  • 1 tsp lime juice
  • Salt and pepper to taste

For the Rice:

  • 2 cups (10 oz frozen) cauliflower rice
  • 2 tsp lime juice
  • ¼ c chopped cilantro
  • Salt and pepper
  1. Preheat oven to 400 degrees. Line a sheet pan with foil for easier clean up. Mix together the melted butter and taco seasoning. Brush on the fish and bake for 25 minutes.
  2. While fish is cooking make sauce. Whisk together the Greek yogurt, lime juice, honey, milk and salt. Set aside in refrigerator.
  3. Prepare coleslaw. Stir together coleslaw, red pepper, and cilantro in large bowl. Whisk together ranch, vinegar, honey, sriracha, and lime juice. Pour over the salad and toss to coat. Season to taste with salt and pepper.
  4. Prepare Cauliflower Rice as package directs. Stir together the warm cauliflower rice, lime juice and cilantro. Season to taste with salt and pepper.
  5. Take fish from oven and remove skin if you don’t like the skin.
  6. Fill 4 bowls with ½ c cauliflower rice, ½ c coleslaw, 1 fish fillet, and some avocado slices. Drizzle with the honey lime crema and sprinkle with cilantro.

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