Name: Low-Glycemic Carolina Gold Rice Bowl with Blackened Fish & Green Tomato Relish
Prep time: 35 min
Total time: 35 min
Yield: 2 servings
Ingredients: 3/4 cup Carolina Gold rice (or other long-grain, low-glycemic rice); 2 cups water; 2 5-oz fillets wild-caught white fish (snapper, cod, or halibut); 1 1/2 tsp smoked paprika; 1 tsp ground coriander; 1/2 tsp garlic powder; 1/4 tsp cayenne pepper; 1/2 tsp sea salt; 1/4 tsp black pepper; 1 tbsp olive oil; 1 medium green tomato, diced; 1/4 cup diced red onion; 1/2 small jalapeño, seeded and minced; 2 tbsp chopped fresh cilantro; 1 tbsp apple cider vinegar; 1 tsp honey (or allulose for ultra-low glycemic); 1/2 small avocado, diced; Lemon wedges, for serving

Low-Glycemic Carolina Gold Rice Bowl with Blackened Fish & Green Tomato Relish

Peter

Inspired by Sean Brock’s devotion to Southern heirloom grains and regional ingredients, this dish highlights the nutty, low-glycemic Carolina Gold rice and the bold flavors of blackened fish. A tangy green tomato relish adds brightness and crunch, capturing the essence of the Southern garden at peak summer. This modern bowl is both rooted in culinary tradition and perfectly suited for a sunny California evening. It’s a beautiful union of heritage technique and seasonal, healthful eating.

Ingredients

Instructions

Rinse the Carolina Gold rice under cold water. Combine rice and water in a saucepan; bring to a boil, then cover and reduce to a simmer. Cook for 18-20 minutes, or until tender. Remove from heat and keep covered for 5 minutes, then fluff with a fork.
While the rice cooks, pat the fish fillets dry. In a small bowl, combine smoked paprika, coriander, garlic powder, cayenne, salt, and black pepper. Rub both sides of each fillet with olive oil and the spice mixture.
Heat a large skillet (preferably cast iron) over medium-high heat. When hot, add the fish and sear, undisturbed, for 2-3 minutes per side until cooked through and blackened.
In a bowl, mix together the diced green tomato, red onion, jalapeño, cilantro, apple cider vinegar, and honey or allulose. Season with a pinch of salt. Let sit for 5-10 minutes to allow flavors to meld.
To assemble: Divide the rice between bowls. Top with blackened fish, a generous scoop of green tomato relish, and diced avocado. Serve with lemon wedges.