For a bold, flavor-packed seafood dish that’s as easy as it is impressive, try this Blackened Alaska Rockfish with Avocado-Corn Salsa. Wild Alaska rockfish fillets are pan-fried with a smoky Cajun seasoning, creating a crisp, golden crust that pairs perfectly with the creamy, refreshing avocado-corn salsa. This dish is a vibrant blend of textures and flavors—ideal for a quick weeknight dinner or a casual dinner party. It’s equally delicious with wild Alaska yelloweye!
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Prep Time:
10 minutes
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Cook Time:
40 minutes
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Total Time:
50 minutes
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Servings:
4
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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
- 4 Alaska rockfish fillets (6 ounces each)
- 1 tablespoon olive oil
- 2 tablespoons Cajun-style seasoning
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Instructions:
- 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.
- 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.
- Meanwhile, heat remaining olive oil in a pan over medium heat. Add onion and cook until onion is transparent; let 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 3-4 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.
Serving Suggestions
Serve over warm sticky rice for a satisfying meal, or pair with cilantro-lime rice, black beans, and grilled veggies for a Southwest-inspired plate. The avocado-corn salsa also makes a great topping for grilled shrimp or seared scallops.
Recipe courtesy of Chef Tim Farley of Williwaw, Alaska