Pineapple Adobo Rockfish Bowl

This vibrant bowl features wild Alaska rockfish or Alaska yelloweye glazed in a sweet and savory caramelized pineapple adobo sauce, paired with gingery brown rice, seared snap peas or shishito peppers, and fresh mixed greens. Packed with bold flavor and nutrient-rich ingredients, it’s a wholesome, island-inspired meal that’s as energizing as it is satisfying.
Photo and recipe courtesy of Alaska Seafood.

Bowl with wild Alaska rockfish fillet glazed in pineapple adobo sauce, served with brown rice, snap peas, and mixed greens, garnished with pineapple and sesame seeds.

  • Prep Time: 30 minutes
  • Cook Time: 10 minutes
  • Total Time: 40 minutes
  • Servings: 4
  • Yield: 4 bowls

Ingredients


For the sauce:
  • 1 pound pineapple, finely-diced (or 20 ounce can pineapple tidbits)
  • 1 (10-12 ounce) bottle honey-ginger/sesame-ginger dressing
For the rice:
  • 2 cups cooked brown rice, warmed
  • 1/2 teaspoon ground ginger
  • Salt and pepper, to taste
  • 1 tablespoon extra virgin olive oil
For the vegetable:
  • 2 cups snap peas or shishito peppers
  • 2 teaspoon extra virgin olive oil
  • Salt and pepper, to taste
For the rockfish:
  • 4 (4-5 ounce each) Wild Alaska rockfish fillets
  • Salt, to taste
  • 2 tablespoon coconut oil, melted
Greens:
  • 8-12 cups mixed greens

Preparation

  1. Prepare pineapple sauce In a saute pan, heat the coconut oil until hot, then carefully add drained pineapple in an even layer. Cook until caramelized, about 6-8 minutes. Remove pineapple to cool. Once cool, it may be added to bottled dressing.
  2. Make rice In a bowl, mix together rice, ginger, salt and pepper to taste, and olive oil.
  3. Cook snap peas or peppers Heat a cast-iron until hot. Toss snap peas or peppers with olive oil to coat; add to pan. Cook and char slightly on both sides. Remove vegetables to cool slightly; season with salt and pepper.
  4. Cook fish Heat oven to 400°. Season Alaska rockfish with salt. Melt coconut oil and pineapple sauce in a small, oven-proof sauté pan (reserve 1/4 cup of the sauce for the mixed greens). Place fish in the pan, glaze over the top and bake approximately 4-5 minutes until cooked through.
  5. For each serving While fish is baking, place 2-3 cups mixed greens in the bottom of a large single-serving bowl. Drizzle with 1 a tablespoon of caramelized pineapple sauce. Add 1/2 cup gingered rice and 1/2 cup snap peas or peppers. Add the rockfish; drizzle sauce on top. Garnish with lime, green onions, and/or chili powder, if desired.
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