- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Servings: 4
- 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
- 4 Alaska rockfish fillets (6 ounces each)
- 1 tablespoon olive oil
- 2 tablespoons Cajun-style seasoning
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.
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.
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.
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.
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.