Blackened Alaska Rockfish with Avocado-Corn Salsa

• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 50 minutes
• Servings: 4

Ingredients

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

• 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

• 4 Alaska rockfish fillets (6 ounces each)
• 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.