Realized the other night that my “eats” category has been severly neglected of late, so I decided to snap some pics while making dinner.  We eat quite a bit of fish, even though neither of us love it.  We hear it’s heart healthy and good for tissue and muscle development.

~flexes~

When cooking fish, my main goal is to cook it so that the final product no longer tastes like fish.  So, pull out your filet, and add your favorite generic brand seasonings.  (We like spicy.)

Then just stick it in the oven at 350 for 20 minutes, or until it easily flakes when forked.

I had found a recipe for cilantro lime rice on Pinterest that I’d wanted to try because I do love me some Chipotle.  And thought it might be tasty with our spicy fish.  So once the fishy is in the oven, grab:

1 cup extra long grain rice

1/2 lime, juice of

2 cups water

1 tsp salt

3 tbsp fresh chopped cilantro

3 tsp vegetable oil

1 helpful sidekick to hand you measuring spoons

Then in a small pot, add rice, water, 1 tsp oil and salt.  Boil on high until most of the water evaporates.  When the water just skims the top of the rice, reduce to low and cover about 15 minutes.  Turn off the flame and keep covered an additional 5 minutes.

In a medium bowl, combine chopped cilantro and lime juice.

Begin to worry that your fish might still taste like fish, so add more butter and seasonings mid-bake.

Add your now-finished-cooking rice and remaining oil to the chopped cilantro and lime juice.  Toss until completely mixed.

Your spicy fishy should be done baking by now, so plate everything up and nom!

The rice turned out great and tasted just like Chipolte’s.  I will definitely make again!