Transfer to a small bowl, cover and let stand at room temperature until ready to serve.
Heat a grill pan over medium-high heat.
Coat both sides of fish with oil and sprinkle with pepper and the remaining 1/4 teaspoon salt.
Photo: Photographer: Jen Causey, Food Stylist: Margret Monroe Dickey, Prop Stylist: Christine Keely
Divide rice among 4 bowls and top each bowl with fish, avocado and cabbage slaw.
Drizzle the bowls with salsa verde.
Garnish with additional cilantro leaves and serve with lime wedges, if desired.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
