Mexican Inspired Black Rice, Charred Zucchini and Corn Salad with Pan-Fried Fish

This warm, black rice salad has it all! Charred veggies, nutty, chewy black rice, crunchy pumpkin seeds, fresh coriander and creamy goat feta served with pan-fried fish that’s been dusted in a Mexican-inspired spiced flour mix.

Meal Prep


  • Cook the black rice.
  • Cook the veggies. 
  • Add the veggies to the rice.
  • Prepare and cook the fish.
  • Dress and garnish the salad. 
  • Serve up and enjoy!


  • Coating the filets in flour creates a light, crispy and golden crust, but make sure to shake off any excess flour to avoid an unpleasant texture and burning in the pan.

  • Don’t overcrowd the pan, cook the fish in batches if your pan isn't big enough.

Meal prep guide - if you followed the meal prep guide you would have already cooked the black rice, chopped the vegetables and toasted the pumpkin seeds. 

This recipe serves four, if you’re cooking for two you can halve the recipe, to prevent food waste we recommend using 1 small red capsicum and 1 small zucchini. 

  • 1 red onion (diced)
  • 2 zucchini (diced)
  • 1 red capsicum (diced)
  • 1 cup frozen corn 
  • 1 garlic clove (crushed) 
  • 2 tsp paprika 
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds 
  • ½ tsp chilli flakes
  • Butter/olive oil 
  • Salt and pepper 
  • ¾ cup black rice
  • 1 lemon (juice)
  • 2 Tbsp olive oil 
  • 1 green chilli (finely chopped) 
  • 1 avocado (diced) 
  • 1 cup coriander (roughly chopped)
  • ⅓ cup toasted pumpkin seeds 
  • 75g goat feta 
  • 600g white fish fillets (we used tarakihi)
  • ⅓ cup flour 
  • 2 tsp paprika
  • 2 tsp ground cumin
  • Salt and pepper
  • Oil or butter for cooking
  1. Cook the black rice as per packet instructions.
  1. Heat a little butter and olive oil in a large pan over medium-high head. Add the onion and cook for a few minutes until softened; add the garlic, spices, salt and pepper and cook for another couple of minutes before adding the zucchini and capsicum.

  2. Cook for a few minutes before adding the frozen sweet corn, cook for 2-3 minutes or until all of the vegetables are cooked through and starting to char in places.

  3. Add the vegetables to the cooked rice and set aside to cool slightly while you prepare the fish.

  4. Add the flour, paprika, cumin and salt and pepper to a shallow bowl or large plate and mix well, distributing the spices through the flour. Dust the fish thoroughly in the flour mix, place to the side and repeat with the remaining fillets.
  5. Heat a large pan over medium-high heat. Once hot add a little butter and olive oil, then add the fish. Cook for 2 minutes on each side or until golden brown and cooked through. 
  6. Add the black rice, vegetable mix to a large salad bowl or platter, squeeze over the lemon juice and the olive oil, top with the avocado, coriander, chilli, pumpkin seeds and goat feta.
  7. Serve the salad alongside the fish. 


  • Swap out the red capsicum for green, orange or yellow capsicum.

  • Swap out the red onion for spring onions. 


  • For a vegetarian option swap out the fish for some pan-fried halloumi.

  • Swap out the fish for chicken thighs, cook in the same spiced flour mix for about 7 minutes on each side. 


  • Swap out the black rice for brown rice.
  • Swap out the goat feta for cows milk feta.