Cook your base: Prepare rice according to package directions. Fluff and keep warm. For a lighter option, sauté cauliflower rice in a bit of oil with salt and pepper for 5–7 minutes.

Mix the sauce: In a small bowl, whisk Greek yogurt, mayonnaise, lime juice, hot sauce (if using), salt, and pepper. Taste and adjust lime or salt. Chill until serving.

Prep the toppings: Shred the cabbage, slice red onion, halve tomatoes, rinse black beans, and chop cilantro. Slice the avocado just before serving to keep it fresh.

Pat fish dry: Use paper towels to remove excess moisture. This helps the spice crust stick and sear well.

Season generously: Combine all blackening spices. Sprinkle the mix evenly over both sides of the fish and press lightly so it adheres. Use all the seasoning for 1.5–2 pounds of fish.

Heat the pan: Set a large cast-iron or heavy skillet over medium-high heat. Add oil and heat until it shimmers.

Sear the fish: Add the fish in a single layer. Cook 2–4 minutes per side, depending on thickness, until the exterior is darkened and the fish flakes easily. Avoid moving it too much so you get a solid crust.

Rest and flake: Transfer fish to a plate and rest 2 minutes. Use a fork to break it into large chunks. Squeeze fresh lime juice over the top for brightness.

Build the bowls: Add a scoop of rice to each bowl. Top with blackened fish, cabbage, corn, black beans, tomatoes, onion, and avocado. Drizzle with creamy sauce and finish with cilantro and extra lime.

Adjust to taste: Add more hot sauce, a sprinkle of salt, or extra lime as needed. Serve immediately.