the pineapple and roughly chop the cilantro. Quarter the tomatoes and
avocado. Mix all the ingredients together in a large bowl and season to
the cauliflower into bite sized pieces. In batches, pulse in a blender
or food processor until broken down to the size of rice. Saute in a pan
over medium-high heat for 4-5 minutes, stirring often. Season to taste.
Cook the Fish
Defrost the fish and pat fry with a paper towel. Optional: Cut each fillet in half. Drizzle
the fish with oil and sprinkle all sides of the fish with about 2-3
tbsp blackened seasoning. Rub the seasoning into the fish to fully coat
it on all sides. Pan fry or grill for about 2 minutes per side over medium-high heat.
Make the Chili Lime Drizze
Stir all of the ingredients together in a small bowl.
Assemble and Serve
the cauliflower rice among four bowls. Top with the blackened fish,
pineapple salsa, and spoon on the chili lime drizzle. Serve with a slice
of lime and a few extra cilantro leaves.