Last Friday I told you that I planned to re-create the fish bowl made by “Wahoo’s Fish Taco” restaurant. As I stated previously, we are not lucky enough to have a Wahoo’s near us, but every time we visit family in Colorado we have to eat there at least once. Their fish bowls are a simple recipe of white or brown rice topped with black beans, your choice of fish, and pico de gallo. Of course I couldn’t be satisfied using plain white rice, so I sauteed half of a small white onion (finely diced) and 2 minced garlic cloves in olive oil until softened. Then I added 1 cup long grain white rice, 2 cups homemade chicken stock, and a pinch of salt. I brought that to a boil and then simmered for 20 minutes until done. In another pot I sauteed 1/2 of the remaining diced onion and 1/4 of a seeded and diced jalapeno in olive oil. I added 1 can of drained and rinsed black beans, 1/2 cup frozen corn, and about a cup of chicken stock and simmered until warmed through. The remaining onion and jalapeno was mixed with 2 diced Roma tomatoes, lime juice, salt, pepper, and fresh celery leaves (instead of cilantro) to make a fresh pico de gallo. We seasoned tilapia with Cajun fish seasoning and pan-fried it. To assemble the bowls we simply layered rice, then beans, then fish, and topped with pico de gallo, avocado slices, and a wedge of lime. If I do say so myself I think they turned out more flavorful than I remember the restaurant version.