Grilled Fish Cauliflower Rice Bowl

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Grilled Fish Cauliflower Rice Bowl on deck with pineapple salsa and a salsa verde - this is legit the definition of flavorful!

Grilled Fish Cauliflower Rice Bowl from (@whatsgabycookin)


I mean, it was only a matter of time (aka 48 hours) until we started rolling out ideas for all the new products in the What's Gaby Cooking collection! Today we're diving head first into the Gaby's Go To blend because it's going to make your weeknight meals THAT much better!

Gaby's Go To it's the perfect combo for any and all seafood. Salmon, Mahi Mahi, Scallops, Shrimp, Cod, you name it... anything that could benefit from a mediterranean flair! I crusted it on top of Mahi Mahi for these bowls and then added a touch of salt and cooked it until flaky. The result was the most incredible white fish I have ever had - no joke!! That goes onto some Cauliflower rice with salsa verde to make it healthy green rice. And then a quick pineapple salsa goes on top to make it even more flavorful and tropical.

Everything is PERFECTION and you need it in your life STAT! And like I said earlier - you could use it for all seafood and swap out in this recipe. If you wanted to do shrimp with a seasoning crust - done and done. Salmon - I support you. Crusted scallops - get your life. It works with EVERYTHING!

Grilled Fish Cauliflower Rice Bowl

Author: Gaby Dalkin
5 from 6 votes
Grilled Fish Cauliflower Rice Bowl on deck with pineapple salsa and a salsa verde – this is legit the definition of flavorful!
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Main Course, Dinner
Cuisine Southwestern
Servings 4 people


For the Cauliflower Rice

  • 4 cups cauliflower florets
  • 1 tablespoons olive oil
  • 1 lemon
  • Kosher salt and freshly cracked black pepper
  • ¼ cup salsa verde below, plus extra as needed

For the Fish

For the Salsa

  • 2 cups diced fresh pineapple ¼-inch pieces
  • 1 cup diced mango ¼-inch pieces
  • ½ cup finely diced red onion
  • 3 thinly sliced scallions green parts only
  • 2 tablespoons finely chopped red jalapeño chile pepper
  • 2 tablespoon chopped fresh cilantro
  • 1 tablespoons chopped chives
  • 1 tablespoon fresh lime juice
  • Kosher salt and freshly cracked black pepper to taste

For the Salsa Verde

  • 1 head parsley
  • 1 head cilantro
  • 20 leaves basil
  • 2 cloves garlic
  • 2 tablespoons capers rinsed
  • 2 tablespoons red wine vinegar
  • ½ cup - ¾ cup olive oil
  • Kosher salt and freshly cracked black pepper to taste


For the Salsa Verde

  • In a food processor, combine herbs, garlic, and vinegar and capers. Pulse until coarsely chopped, 20-40 seconds. Transfer to a small bowl and stir in olive oil. Season with salt and pepper.

For the Tropical Salsa

  • In a medium bowl combine the diced pineapple, mango, red onion, scallions, jalapeño, cilantro, chives and lime juice. Toss to combine and season with salt and pepper. Let the salsa chill for 30 minutes in the refrigerator before serving.

For the Cauliflower Rice

  • Make sure your cauliflower is fully dry. Place the cauliflower in a food processor and pulse until it has the texture of rice, about 30 seconds. Work in batches if necessary and don’t over process or it will get mushy.
  • In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the cauliflower and sauté until heated through, about 3-4 minutes. Season with salt, pepper and a squeeze the juice of ½ of a lemon on top to help remove any bitterness from the raw cauliflower. Remove from the skillet and toss with the ¼ cup of salsa verde. Portion the “rice” into 4 serving bowls.

For the Fish

  • Preheat an indoor or outdoor grill over medium high heat. Drizzle the fish with a touch of olive oil and liberally season it with Gaby's Go To seasoning.
  • Grill the fish on the preheated grill for 5-6 minutes on each side until fully cooked. The fish should flake easily and have a golden crust. Remove the fish from the grill and squeeze the remaining lemon juice over the fish.
  • Divide the fish into even servings on top of the cauliflower rice. Top with equal amounts of the pineapple mango salsa. Season with salt and pepper and serve.


I love to get all the salsa ingredients finely diced.

Nutrition Information

Calories: 775kcal | Carbohydrates: 73g | Protein: 50g | Fat: 33g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 23g | Cholesterol: 166mg | Sodium: 497mg | Potassium: 1685mg | Fiber: 12g | Sugar: 45g | Vitamin A: 8583IU | Vitamin C: 148mg | Calcium: 267mg | Iron: 10mg
Tried this Recipe? Tag me Today!Mention @WhatsGabyCookin or tag #whatsgabycooking!


  1. You can no longer purchase "All Things Seafood" seasoning. What do you recommend in its place or do you plan on rereleasing this spice?

  2. 5 stars
    This is delicious!! I made it without the salsa and roasted some corn kernels and put them on top with some chipotle salsa. It is so good!!

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