Serves 4
Prep Time 20 minutes
Cook Time 60 minutes
Ingredients

Alaska Pollock:

  • 1 pound Alaska pollock
  • 1 Tbsp. canned chipotle chilies in adobo, chopped
  • 2 Tbsp. fresh lime juice
  • 1 Tbsp. canola oil
  • 1/2 Tbsp. sugar
  • 1/2 tsp. dried oregano
  • 1/4 tsp. salt
  • 1/4 tsp. onion powder
  • 1/4 tsp. garlic powder

Seasoned Black Beans:

  • 2-1/2 cups canned black beans, low sodium, with liquid
  • 1 tsp.   cumin, ground
  • 1 tsp. onion powder
  • 1 tsp. garlic powder
  • 1/4 tsp. cayenne pepper

Poblano Rice:

  • 1 cup water
  • 2 oz. canned diced green chilies
  • 1/4 cup fresh cilantro, packed
  • 1/2 tsp. onion powder
  • 1/4 tsp. salt
  • 1/4 tsp. granulated garlic
  • 1 Tbsp. canola oil
  • 3/4 cup dry medium-grain brown rice

Pineapple Salsa:

  • 1 cup fresh diced pineapple
  • 2 Tbsp. red onion, small dice
  • 2 Tbsp. fresh cilantro, chopped
  • 1/2 small jalapeno pepper, minced
  • 1 tsp. fresh lime juice
  • Dash salt

                       

Directions

Alaska Pollock:

Preheat oven to 400oF. Rinse any ice glaze from frozen Alaska pollock; pat dry. Place in a spray-coated baking dish/pan and tightly cover with foil. Bake for 15 minutes or just until fish is opaque throughout. Puree the chilies in adobo, lime juice, oil, sugar, oregano, salt, onion powder and garlic powder. Pour this sauce over cooked fish. Break up until sauce is evenly distributed, keeping fish chunky. Keep warm.

 

Poblano Rice:

Puree water, chilies, cilantro, onion powder, salt and granulated garlic. Heat a 10-inch pan over medium-high heat. Add canola oil and rice. Toast the rice, stirring constantly, until some of the kernels brown and become opaque, about 5 minutes. Stir the green chili liquid onto the rice. Bring to a boil; reduce heat to simmer. Cover and cook until rice has absorbed liquid, about 20 to 30 minutes. Keep warm.

 

Seasoned Black Beans:

In a stock pot, combine beans and liquid, cumin, onion powder, garlic powder and cayenne. Bring to a simmer. Cook, uncovered, 10 minutes. Keep warm.


Pineapple Salsa:

Combine the pineapple, onion, cilantro, jalapeno, lime juice and salt.

 

To Serve:

For each portion, place 1/2 cup rice, 1/2 cup black beans, and 3 oz. chipotle lime Alaska pollock in a bowl. Top with 1/4 cup pineapple salsa.

 

Alternative Serving Suggestion:

Make it a burrito using a 10-inch whole wheat tortilla. Layer the assembly ingredients into the center. Fold, tuck and roll into a burrito.

 

Wine Pairing: H3 Cabernet Sauvignon
This bold Cabernet opens with flavors of black cherries and blackberries with a touch of currants and vanilla, complemented by earthy and mineral notes. Deep berry flavors lead to a soft tannin cocoa finish. The fruit-forward flavors are a nice and subtle compliment to the deep spice of this dish, as the hint of vanilla adds a nice sweetened balance to the rich poblano and Mexican spices.