Blackened Rockfish 
with Avocado-Corn Salsa

Pan-seared rockfish served over sticky rice, topped with a fresh salsa of avocado, corn, and charred pepper.

INGREDIENTS

 

         Rice:

  • 1 cup short grain white rice
  • 1 3/4 cup water

    Avocado-Corn Salsa:
  • 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, 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
  • Half of a small 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

    Rockfish:
  • 4 Rockfish fillets (6 oz. each serving)
  • 1 Tablespoon olive oil
  • 2 Tablespoons Cajun-style seasoning

DIRECTIONS

Rice:


Rinse rice under cool water until water runs almost clear; drain. Add rice and water to rice cooker; cook according to manufacturer’s directions. Keep rice warm.

Avocado-Corn Salsa:


1. 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.

2. Meanwhile, cook onion in remaining olive oil over medium heat until onion is transparent. Allow to cool.

3. 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.

Rockfish:


1. 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.

2. 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.