1. Make the brown rice salad. Allow the cooked rice to cool. Meanwhile, whisk together the garlic, olive oil, and balsamic vinegar in a large bowl. Add the cooled rice, chickpeas, asparagus, parsley, and arugula, and mix until everything is evenly combined. Season with salt and pepper.
2. Make the mango salsa. Cut the cucumber in half lengthwise and use a teaspoon to scoop out and discard the seeds in the middle. Cut the cucumber into dice and add to a bowl with the remaining salsa
ingredients (except the cilantro). Season with salt and pepper and stir well to combine, adding the cilantro just before serving.
3. Combine all the ground spices in a bowl, and then use the spice mix to dust the fish filet.
4. Heat a grill pan to medium-high heat. When hot, brush the pan with the sunflower oil and cook the fish for 4–5 minutes on each side until cooked through. (The flesh should be just opaque.) Use a couple
of forks to break the fish into large chunks. Serve immediately with the brown rice salad and mango salsa.
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