Ingredients
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1 cup packed baby spinach
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1 small jalapeño pepper, roughly chopped
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1 small shallot, roughly chopped
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1 anchovy fillet
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2 tablespoons water
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1 cup packed fresh cilantro leaves, divided, plus more for garnish
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¼ cup fresh lime juice, divided, plus lime wedges for serving
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¾ teaspoon salt, divided
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2 cups finely shredded green cabbage
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1 (1 1/2 pound) skinless halibut fillet
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2 tablespoons extra-virgin olive oil
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½ teaspoon ground pepper
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2 cups hot cooked long-grain brown rice
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2 medium avocados, thinly sliced
Directions
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Combine spinach, jalapeño, shallot, anchovy, water, 3/4 cup cilantro, 2 tablespoons lime juice and 1/4 teaspoon salt in a blender; process until smooth, about 30 seconds. Transfer to a small bowl, cover and let stand at room temperature until ready to serve.
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Toss cabbage, 1/4 teaspoon salt and the remaining 1/4 cup cilantro and 2 tablespoons lime juice together in a medium bowl.
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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. Cook, flipping once, until the fish is opaque and flakes easily with a fork, 3 to 5 minutes per side (depending on thickness).
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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.
