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Fish Salsa Bowl

20 Minute Fish Salsa Bowl. Mexican fish and salsa, turn the heat up with lots of jalapeños or take them out - your choice!

Serves: 4 Time: 20 minutes



  • 4 Teaspoons Smoked Paprika

  • Bag of Green Salad

  • 2 Limes, halved

  • 2 Spring Onions, sliced, or Shallots

  • 2 Tomatoes, diced

  • 1 Teaspoon Dried Chilli Flakes

  • 400g White Fish, cut into chunks

  • 4 Teaspoons Ground Coriander

  • 2 Packs Microwavable Basmati Rice

  • 300g Canned Sweetcorn, drained

  • 2 Tablespoons Olive Oil

  • 1 Small Knob Butter

  • Optional Jalapeños


  1. In a bowl add the spring onions, sweetcorn, chilli flakes, tomatoes, the juice of one lime and 2 tablespoons of olive oil.

  2. Next combine the paprika, ground coriander, and some seasoning in a small bowl and mix well. Add the fish and coat evenly.

  3. Heat a large non-stick pan over high heat, add the butter then add the fish and cook for 4 minutes.

  4. Meanwhile, heat the rice according to the package instructions.

  5. Once ready, divide the rice between bowls, add the tomato salsa, salad and the haddock chunks on top.


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Rosie ❤️


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