Blackened Rockfish
Hook Point Fisheries
4
Ingredients
4 6oz Rockfish fillets
1 Tablespoon olive oil
2 Tablespoons Cajun-style seasoning
1 cup short grain white rice
1 3/4 cup water
1 small red bell pepper
1 Tablespoon olive oil, divided
2 Tablespoons diced yellow onion
3/4 cup yellow corn kernels, cooked and cooled
Half of a small avocado avocado, seeded, peeled and diced
Juice of one lime
2 Tablespoons chopped cilantro
1 1/2 teaspoons ground cumin
1 1/2 teaspoons kosher salt
1 Tablespoon olive oil, divided
2 Tablespoons diced yellow onion
3/4 cup yellow corn kernels, cooked and cooled
Directions
Rub bell pepper with 1 teaspoon oil; place pepper over open flame on stove top or grill. Cook until skin is blistered and charred, about 3 minutes per side. Place pepper in a bowl; cover bowl with plastic wrap. Allow to rest 5 to 10 minutes.
Meanwhile, cook onion in remaining olive oil over medium heat until onion is transparent. Allow to cool.
Rinse and rub off charred skin from bell pepper. Dice one quarter of the roasted pepper, reserving the remainder for another use. Add pepper to a small bowl; stir in onion, corn, avocado, lime juice, cilantro, cumin and salt. Set aside, or refrigerate until serving.
Heat cast-iron skillet over medium heat; add oil. Dredge Alaska Rockfish in seasoning; gently place fillets in skillet. Cook 3 to 4 minutes per side, just until rockfish is opaque throughout.
For each serving, place 1/2 cup of rice in the center of each of 4 plates; stack rockfish fillet on rice. Spoon one-fourth of the salsa over all.