Blackened Pollock With Black Beans and Chile-Lime Salsa Over Brown Rice | Sunbasket
This surfside dish takes us back to Baja, California. We season fresh fish with ancho chile powder, sweet smoked paprika, and cumin, then serve it over zesty cilantro-lime rice for that endless...
Ingredients
- ½ cup quick-cooking long-grain brown rice
- 1 organic red onion
- ½ cup cooked black beans
- Sunbasket chile-lime salsa (tomatillos - lime juice - dried New Mexican chiles - garlic - kosher salt)
- Seafood options:
- 10 ounces wild skinless pollock pieces
- 2 sustainably raised Faroe Islands skinless salmon fillets (about 5 ounces each)
- 8 ounces wild Gulf shrimp
- 10 ounces wild jumbo shrimp
- Sunbasket blackening spice blend (ancho chile powder - sweet paprika - granulated garlic - cumin)
- 1 organic lime
- 4 or 5 sprigs organic fresh cilantro
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