Pan-Seared Fish with Pico de Gallo and Rice

Ingredients

• Fish150 g
• Onion1/4 count (38 g)
• Tomato1/4 count (33 g)
• Lime Juice2 tablespoon (30 g)
• Cilantro1 tablespoon (3 g)
• Rice1 cup (200 g)
• Oil1 teaspoon (3 ml)

Instructions

1. 1

   Step 1

   For this recipe you need cooked rice.

2. 2

   Step 2

   Place a pan over high heat. Once heated, add the oil, spread and add the fish.

3. 3

   Step 3

   Cook for 3-4 minutes per side over medium heat and season with salt and pepper.

4. 4

   Step 4

   For the pico de gallo, chop the onion, tomato and cilantro. Mix.

5. 5

   Step 5

   Season to taste with salt and pepper, add the lime juice and mix. If desired, you can add chopped jalapeno.

6. 6

   Step 6

   Serve the rice with the fish and top with the pico de gallo.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Pan-Seared Fish with Pico de Gallo and Rice can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.