📖 Instructions

1. Prepare the Rice: Cook the rice according to package directions. For fluffy rice, rinse it under cold water before cooking. I like to add a pinch of salt and a teaspoon of coconut oil to the water for added flavor. Once cooked, fluff with a fork and set aside.
2. Make the Blackening Spice: In a small bowl, combine smoked paprika, garlic powder, onion powder, cayenne pepper, dried oregano, dried thyme, and black pepper. Mix well. Feel free to adjust the amount of cayenne pepper to control the spiciness.
3. Prepare the Fish: Pat the fish fillets dry with paper towels. This helps the blackening spice adhere better. Brush the fish with olive oil on both sides, then generously sprinkle the blackening spice mixture over the fillets, pressing lightly to ensure it sticks. Don't be shy with the spice!
4. Cook the Fish: Heat a cast iron skillet or grill pan over medium-high heat. Once hot, carefully place the fish fillets in the pan. Cook for about 4-5 minutes per side, or until the fish is cooked through and flakes easily with a fork. The internal temperature should reach 145°F (63°C).
5. Make the Pineapple Salsa: While the fish is cooking, prepare the pineapple salsa. In a medium bowl, combine diced pineapple, red onion, red bell pepper, jalapeno, cilantro, lime juice, and a pinch of salt. Mix well. Taste and adjust the seasoning as needed.
6. Assemble the Bowls: Divide the cooked rice among bowls. Top with the blackened fish fillets and a generous spoonful of pineapple salsa. Garnish with extra cilantro, a wedge of lime, and a drizzle of sriracha (optional).
7. Serve Immediately: These bowls are best enjoyed fresh! The combination of the warm, spicy fish, fluffy rice, and sweet, tangy salsa is simply divine. Grab a fork and dig in!