Fish Taco Bowls with Green Cabbage Slaw

Ingredients

• 1 cup packed baby spinach
• 1 small jalapeño pepper, roughly chopped
• 1 small shallot, roughly chopped
• 1 anchovy fillet
• 2 tbsp water
• 1 cup packed fresh cilantro leaves, divided, plus more, for garnish
• 1/4 cup fresh lime juice, divided, plus lime wedges, for serving
• 3/4 tsp salt, divided
• 2 cup finely shredded green cabbage
• 1 (1 1/2 pound) skinless halibut fillet
• 2 tbsp extra-virgin olive oil
• 1/2 tsp ground pepper
• 2 cup hot cooked long-grain brown rice
• 2 medium avocados, thinly sliced

Instructions

1. Combine spinach, jalapeño, shallot, anchovy, water, 3/4 cup cilantro, 2 tablespoons lime juice and 1/4 teaspoon salt in a blender; process until smooth, about 30 seconds. Transfer to a small bowl, cover and let stand at room temperature until ready to serve.
2. Toss cabbage, 1/4 teaspoon salt and the remaining 1/4 cup cilantro and 2 tablespoons lime juice together in a medium bowl.
3. Heat a grill pan over medium-high heat. Coat both sides of fish with oil and sprinkle with pepper and the remaining 1/4 teaspoon salt. Cook, flipping once, until the fish is opaque and flakes easily with a fork, 3 to 5 minutes per side (depending on thickness).
4. Divide rice among 4 bowls and top each bowl with fish, avocado and cabbage slaw. Drizzle the bowls with salsa verde. Garnish with additional cilantro leaves and serve with lime wedges, if desired.