Ingredients
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1 pound white fish, such as cod, cut into 2-inch pieces
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½ cup mayonnaise, divided
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¾ cup panko breadcrumbs
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¼ cup sour cream
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2 tablespoons adobo sauce from chipotle peppers
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2 tablespoons lime juice
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Pinch of salt plus 1/4 teaspoon, divided
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¼ teaspoon ground pepper
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2 cups cooked brown rice
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2 cups shredded cabbage
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1 cup thinly sliced radishes
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Fresh cilantro for garnish
Directions
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Preheat oven to 475 degrees F. Place a wire rack on a rimmed baking sheet; coat with cooking spray.
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Coat fish with 1/4 cup mayonnaise. Place panko in a shallow dish and roll the fish in it. Transfer to the rack on the pan. Bake the fish until crispy and cooked through, 8 to 12 minutes, depending on thickness.
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Meanwhile, mix the remaining 1/4 cup mayonnaise, sour cream, adobo sauce, lime juice and pinch of salt in a small bowl.
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Sprinkle the fish with the remaining 1/4 teaspoon salt and pepper. Divide rice among 4 bowls and top with the fish, cabbage, radishes, the sauce and cilantro, if desired.
