Serves 6
Prep Time 0 minutes
Cook Time 0 minutes

3 Lbs. or 6 Ea. 4 ozs. fillets  Wild Alaska Cod OR Salmon    
2 Cups Masa or A/P Flour                                 
Salt/Pepper, to taste                                     
6 Tbsp. Pico De Gallo, prepared                               
¼ Cup Canola Oil                                

9 Cups Rice, prepared, warm                                 
¾ Cup Cilantro, chopped                                   
3 Cups Black Beans, canned, drained                               
3 ozs. Portabello Mushrooms, grilled, sliced     
3 ozs. Red Bell Pepper, grilled, sliced
3 ozs. Green Bell Pepper, grilled, sliced         
3 ozs. Red Onion, grilled, sliced               
2 tsp. Cumin, ground                                  
2 tsp. Cilantro, chopped
1 ½ Cups Pico De Gallo, prepared

12 slices Avocado
6 Ea. Lime, wedges


Rice and Vegetable:
-    In a large bowl blend the rice with the black beans and cilantro
-    Hold warm
-    In another bowl, add the mushrooms, peppers, onion, and blend with cumin and cilantro
-    Hold warm

-    Season the Wild Alaska fish of choice with salt and pepper
-    Dredge both sides in masa or A/P flour, shake off excess
-    Heat large skillet, add canola oil
-    Place fish in heated oil, cook 2-3 minutes, turn, and cook until done about 2-3 minutes
-    Remove.

One Serving:
-    Place 2 cups of the rice and bean mix in the bottom of a serving bowl
-    Top with ¼ cup of pico de gallo
-    Cover with 2 ozs. of the mixed vegetable blend
-    Add the cooked fish
-    Top the fish with 1 Tbsp. of pico de gallo