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1
Mix the spices together in a small bowl and sprinkle evenly over both sides of the fish fillets.
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2
(I like to season my fish a LOT, but just sprinkle on however much looks good to you.)
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3
Add salt and pepper to taste.
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4
In a large nonstick skillet over medium high heat, heat a drizzle of olive oil.
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5
Add the garlic and saute for 1-2 minutes.
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6
Add the fish fillets into the pan.
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7
Grill the fish on each side for several minutes, checking the middle for doneness (fish should be completely white and flake apart easily when done).
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8
Remove fish fillets from the skillet and set aside.
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9
Add corn, red peppers, and onions to the pan with no additional oil.
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10
Heat over high heat for several minutes WITHOUT stirring to get a brown/black roasted look on the outside.
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11
Then flip/stir them and cook for several minutes longer (stir, wait, stir, wait) until the peppers and onions are tender-crisp and done to your liking.
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12
At the end, stir in the black beans and heat through.
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13
Layer rice, corn/peppper mixture, and fish into a bowl or mix everything together in the skillet.
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14
Top with fresh cilantro, pico de gallo, avocado, shredded cheese, sour cream ... You get the picture.
