Ingredients
Sticky rice
- 1 cup short grain white rice
- 1 ¾ cup water
Avocado corn salsa
- 1 small bell pepper
- 1 tbsp. olive oil, divided
- 2 tbsp. diced yellow onion
- ¾ cup yellow corn kernels, cooked and cooled
- Half of a small avocado, seeded, peeled and diced
- Juice of one lime
- 2 tbsp. chopped cilantro
- 1 ½ tsp. ground cumin
- 1 ½ tsp. kosher salt
Rockfish
- 1.5 pounds Rockfish Fillets
- 1 tbsp. olive oil
- 2 tbsp. Cajun-style seasoning
Instructions
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.
Avocado corn salsa
Rub bell pepper with 1 teaspoon oil; place pepper over open flame on stove top or grill. Cook until skin is blistered and charred, about 3 minutes per side. Place pepper in a bowl; cover bowl with plastic wrap. Allow to rest 5 to 10 minutes.
Meanwhile, cook onion in remaining olive oil over medium heat until onion is transparent. Allow to 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.
Rockfish
Heat cast-iron skillet over medium heat; add oil. Dredge Alaska Rockfish fillets in seasoning; gently place fillets in skillet. Cook 3 to 4 minutes per side, just until rockfish is opaque throughout.
For each serving, place ½ cup sticky rice in the center of each of 4 plates; stack rockfish fillet on rice. Spoon one-fourth of the salsa over all.
Recipe developed by Chef Tim Farley, Williwaw, Alaska.
