This is the time of year when I use the “lasts” in my garden. This “last” is my sweet peppers. I still have poblano and jalapeno waiting to be used, but these were the last of the sweet peppers I harvested before the frosts.
This recipe is from PinchofYum.com, the only change I made was to use my peppers instead of the red pepper the recipe called for. It was really tasty and quite a healthy meal. Basically…happy food.
Spicy Southwestern Fish Bowl
1 Tbsp chili powder
1 Tbsp cumin
1/2 tsp cayenne pepper
3 – 4 Tilapia fillets
1 – 2 cloves minced garlic (from the garden)
1 cup fresh sweet corn kernels
1 red onion, diced (from Beechwood Orchards)
1 red pepper, diced (I used a variety of peppers from the garden)
1 can black beans, drained
cooked brown rice (I used Basmati)
fresh avocado, shredded cheese, sour cream, salsa or pico de gallo for topping
Mix the spices together in a small bowl and sprinkle over both sides of the fish fillets. Add salt and pepper to taste.
In a large non-stick skillet over medium-high heat, heat a drizzle of olive oil. Add the garlic and saute for 1 – 2 minutes. Add the fish fillets to the pan.
Cook the fish on each side for several minutes, checking the middle for doneness (fish should be completely white and flake apart easily). Remove the fillets and set asid (flake apart).
Add corn, peppers, and onions to the pan with no additional oil. Heat over high heat for several minutes WITHOUT stirring to get a roasted look on the outside. Repeat for several minutes (stir, wait, stir, wait) until the peppers and onions are tender-crisp.
Add the black beans and heat through.
Layer rice, corn/pepper mixture, and fish in a bowl – or mix everything together in the skillet.
Top with any of the toppings, and serve. Enjoy!
Serves 4 (mixed together version is below)