Cilantro Lime Trout Bowls with Avocado and Red Pepper - Riverence Provisions

Ingredients

• ½ cup olive oil
• ⅓ cup of lime juice
• Zest of one lime
• 2 tablespoons finely chopped cilantro, plus more for garnish
• 2 tsp. honey
• 2 garlic cloves, minced
• 2 tsp. Korean style red pepper flakes or gochujang
• 2 Riverence Rainbow Trout fillets, sliced in half on the diagonal
• 1 tablespoon oil
• 1 large red bell pepper, sliced ¼ inch thick strips
• Kosher salt
• Freshly ground black pepper
• 4 cups brown rice, cooked, kept warm
• 1 avocado, sliced
• Lime wedges for serving