Skip to main content

Blackened Alaska Rockfish with Avocado-Corn Salsa

Blackened Alaska Rockfish with Avocado-Corn Salsa
Pan fried, Cajun-spiced rockfish topped with a fresh avocado corn salsa hits the spot when paired with sticky rice.
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Servings: 4


  • 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
Recipe courtesy of Chef Tim Farley of Williwaw, Alaska


  1. Step 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. Step 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. Step 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. Step 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. Step 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.

Recipe courtesy of Chef Tim Farley of Williwaw, Alaska