If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
Combine oregano, chili powder, cumin and salt & pepper – mix well to combine
Heat 2 tablespoons of oil in a large pan or wok over medium high, and when hot add the rice
Toss well so everything gets some of the oil – the cauliflower will take anywhere from about 10-15 minutes total
After about 5 minutes, add half the seasoning to the rice, stirring well to incorporate
Heat another pan, add a couple tablespoons of oil and put over medium heat
Lightly oil the fish, sprinkle with remaining seasoning and put into the pan, cook3-4minutes, then flip and repeat
In the last couple minutes of cooking on the 2nd side, add the butter to the pan, and when melted baste the fish with the butter – remove and keep warm
Just as the rice is finishing, stir in the enchilada sauce and lime juice – mix well and plate with the fish
