Recipe
Blackened Rockfish
Pan-seared rockfish served over sticky rice, topped with a fresh salsa of avocado, corn, and charred pepper.
Ingredients
- Rockfish:
- 4 Rockfish fillets (6 oz. each serving)Shop
- 1 Tablespoon olive oil
- 2 Tablespoons Cajun-style seasoning
- 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
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.
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