Grilled Fish Cauliflower Rice Bowl

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 All Things Seafood blend because it’s going to make your weeknight meals THAT much better!

All Things Seafood is a blend is of lemon, garlic and herb with black peppercorns for a subtle kick – 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

Yield: Serves 4

Grilled Fish Cauliflower Rice Bowl


    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
  • 2 pound Mahi Mahi (or Salmon)
  • 2 tablespoons All Things Seafood Seasoning
  • For the Salsa
  • 2 cups diced fresh pineapple (1/4-inch pieces)
  • 1 cup diced mango (1/4-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
  • 1/2 cup - 3/4 cup olive oil
  • Kosher salt and freshly cracked black pepper to taste


    For the Salsa Verde
  1. 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.
  2. For the Tropical Salsa
  3. 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.
  4. For the Cauliflower Rice
  5. 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.
  6. 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.
  7. For the Fish
  8. Preheat an indoor or outdoor grill over medium high heat. Drizzle the fish with a touch of olive oil and liberally season it with All Things Seafood seasoning.
  9. 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.
  10. 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.

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  1. Can you include at the top of the recipe how many servings it’s written for? I’d like to know so I can scale accordingly. Thanks!

    1. cause it’s tough to make just 1/4 cup worth! you can use the extra with any kind of protein, on pasta or rice, as a salad dressing etc

  2. This was so so yummy! I didn’t get a chance to take a picture before it was all scarfed down! I followed the recipe exactly and it was so good, I will definitely be making it again.

  3. I could eat this everyday of my life! It was that delicious.
    I had the cauliflower but I served my husband and son the fish on a grilled tortilla. It was a huge hit all around. Thanks Gaby!

  4. I made this tonight for dinner and really enjoyed it. I was a little nervous because I’m new to cooking fish. I also live in a city apartment and don’t have a grill, so I used a regular pan on the stove, which seemed to work fine. I also halved the salsa verde (which is more of a chimichurri) and it worked great with a little still leftover. Would definitely make this for guests after I have a little more practice!

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