Blackened Alaska Rockfish with Avocado- Corn Salsa

Blackened Alaska Rockfish with Avocado-Corn Salsa

Blackened Alaska Rockfish with Avocado-Corn Salsa

Yield: 4
Author: Alaska Seafood Marketing Institute
Prep time: 10 MinCook time: 40 MinTotal time: 50 Min

Pan fried, Cajun-spiced rockfish topped with a fresh avocado corn salsa hits the spot when paired with sticky rice.

Ingredients

Sticky rice
  • 1 cup short grain white rice
  • 1 3/4 cup water
Avocado Corn Salsa
  • 1 small 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
Rockfish
  • 1 package of Rockfish from Shoreline Wild Salmon (approx. 1 lb)
  • 1 tablespoon olive oil
  • 2 tablespoons Cajun-style seasoning

Instructions

  1. Make the sticky 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.
  2. Char pepper for the salsa: Rub bell pepper with 1 teaspoon oil; place pepper over open flame on stovetop or grill. Cook until skin is blistered and charred, about 3 minutes per side. Place pepper in a bowl and cover bowl with plastic wrap. Allow to rest 5-10 minutes.
  3. Meanwhile, cook the onion: Heat remaining olive oil in a pan over medium heat. Add onion and cook until onion is transparent; let cool.
  4. Make the salsa: 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.
  5. Cook rockfish and serve: Heat cast-iron skillet over medium heat; add oil. Dredge Alaska Rockfish in seasoning; gently place fillets in skillet. Cook 3-4 minutes per side, just until rockfish is opaque throughout. For each serving, place 1/2 cup sticky 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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