Baked Cobia Bowl With Chimichurri
Baked cobia drizzled with chimichurri over rice and crisp cabbage slaw — light, fresh, great warm or chilled for lunch.
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at www.crowdcow.com.
Cooking tools:
- Oven
- Baking sheet
- Chef's knife
- Cutting board
- Mixing bowl
- Saucepan
- Stove
- Measuring cup
- Measuring spoon
- Whisk
- Fork
- Colander
- Serving bowl
Ingredients
- 1/2 head red cabbage (about 4 cups shredded)
- 1 carrot
- handful of fresh cilantro
- 2 tbsp lime juice
- 1 tbsp canola oil
- 1/2 tsp salt
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 1/2 cup packed cilantro
- 3 cloves garlic
- 1 tbsp dried oregano
- 1/2 tbsp cumin
- 1/4 tbsp red pepper flakes
- 1/2 tbsp salt
- 4 (5oz) cobia fillets
- 4 cups cooked rice
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
Get recipe ideas by emailMore Like This
Baked Cobia Bowl With Chimichurri
crowdcow.com
CHIMICHURRI VEGGIE BOWL
foodwage.com
Lamb Quinoa Bowl
kosher.com
Savory Coconut Brown Rice and Quinoa Bowl Recipe
sidechef.com
Roasted Cobia with Sweet-Spicy Slaw | Publix Super Markets
publix.com
Roasted Chimichurri Veggie Bowl | DemRecipes
demrecipes.theclubb.co
Chimichurri Rump Rice Bowls – Angliss Meats Toowoomba
anglissmeats.com.au
Corn and Quinoa Bowls With Herb Sauce
elliekrieger.com