Baja Rockfish
with Yellow Rice & Salsa Fresca
Salsa fresca is our favorite way to feel warm weather vibes all year round. It’s juicy and tangy with a touch of heat, making it the perfect complement to crispy, turmeric-and-cumin-spiced rockfish. The feisty fillets are served on top of steamy yellow rice and blanketed in lime crema and said salsa. No matter the temperature, one bite of this delicious dish will make everything feel a whole lot sunnier.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
4 ounce
Grape Tomatoes
2 unit
Scallions
¼ ounce
Cilantro
1 unit
Lime
1 unit
Chili Pepper
1 teaspoon
Turmeric
1 unit
Mushroom Stock Concentrate
2 tablespoon
Sour Cream
(Contains Milk)
1 teaspoon
Cumin
10 ounce
Rockfish
(Contains Fish)
½ cup
Jasmine Rice
Not included in your delivery
2 teaspoon
Vegetable Oil
2 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
Wash and dry all produce. Halve tomatoes. Trim and thinly slice scallions, separating whites from greens. Mince cilantro. Zest and quarter lime (for 4 servings, zest 1 lime and quarter both). Mince chili.
Melt 1 TBSP butter in a small pot over medium-high heat. Add half the scallion whites and ¼ tsp turmeric (½ tsp for 4 servings; you’ll use more later); cook until fragrant, 1 minute. Stir in rice, stock concentrate, ¾ cup water (1½ cups for 4), and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
Meanwhile, in a medium bowl, combine tomatoes, cilantro, remaining scallion whites, and juice from half the lime (whole lime for 4 servings). Season with salt and pepper. If you like spicy food, stir in chili to taste.
In a small bowl, combine sour cream, a large squeeze of lime juice, and as much lime zest as you like. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.
In a second small bowl, combine cumin and ¼ tsp turmeric (½ tsp for 4 servings; be sure to measure). Pat rockfish dry with paper towels. Season all over with salt, pepper, and spice mixture. Heat a large drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add rockfish and cook until opaque and cooked through, 3-5 minutes per side.
Fluff rice with a fork; stir in scallion greens and 1 TBSP butter (2 TBSP for 4 servings) and season with salt and pepper. Divide between plates. Top rice with rockfish; garnish with salsa fresca and crema. Serve with any remaining lime wedges on the side.
