Pineapple Adobo Rockfish Bowl

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

1. 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. In a bowl, mix together rice, ginger, salt and pepper to taste, and olive oil.
3. 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. 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. 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.