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Cajun-Spiced Fish

with Kale Rice & Pepper Topping

Hands-Off Cooking
Hands-Off Cooking
  • Group Created with Sketch.
    Time
    25 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 410 calories

To provide balance to the warming spices (like smoked paprika and cayenne pepper) coating flaky wild Alaskan pollock, you’ll make a tangy topping of sweet roasted red peppers and spicy pickled jalapeño, simply dressed with a drizzle of oil.

Get Cooking
fresh
ingredients
Cajun-Spiced Fish with Kale Rice & Pepper Topping
Title
  • 10½ oz Wild Alaskan Pollock Fillets
  • ½ cup Jasmine Rice
  • 1 bunch Kale
  • 1 Shallot
  • 1 Tbsp Rice Vinegar
  • 1 oz Sliced Pickled Jalapeño Pepper
  • 1 Tbsp Cajun Spice Blend (Smoked Paprika, Ground Yellow Mustard, Onion Powder, Garlic Powder, Whole Dried Oregano, Whole Dried Thyme, & Cayenne Pepper)
  • ½ oz Sweet Piquante Peppers
tried-and-true
kitchen tools
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the kale. Separate the kale leaves from the stems; discard the stems and thinly slice the leaves. Peel and thinly slice the shallot

Cook the rice:
2 Cook the rice:

In a medium pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced shallot; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until slightly softened. Add the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, place the sliced kale on top of the rice. Reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat; stir in the vinegar. Taste, then season with salt and pepper if desired. 

Bake the fish:
3 Bake the fish:

While the rice cooks, line a sheet pan with foil. Pat the fish dry with paper towels. Transfer to a cutting board. Halve each fillet crosswise. Season on both sides with salt, pepper, and the spice blend. Transfer to the sheet pan. Bake 5 to 7 minutes, or until the fish is cooked through. Remove from the oven. 

Make the pepper topping & serve your dish:
4 Make the pepper topping & serve your dish:

While the fish bakes, roughly chop the roasted peppers and jalapeño pepper. In a bowl, combine the chopped roasted peppers and as much of the chopped jalapeño pepper as you’d like, depending on how spicy you’d like the dish to be. Immediately wash your hands after handling. Drizzle with olive oil and season with salt and pepper. Stir to combine. Taste, then season with salt and pepper if desired. Serve the finished rice topped with the baked fish and pepper topping. Enjoy!

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Prepare the ingredients:
1 Prepare the ingredients:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the kale. Separate the kale leaves from the stems; discard the stems and thinly slice the leaves. Peel and thinly slice the shallot

2 Cook the rice:

In a medium pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced shallot; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until slightly softened. Add the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, place the sliced kale on top of the rice. Reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat; stir in the vinegar. Taste, then season with salt and pepper if desired. 

Cook the rice:
Bake the fish:
3 Bake the fish:

While the rice cooks, line a sheet pan with foil. Pat the fish dry with paper towels. Transfer to a cutting board. Halve each fillet crosswise. Season on both sides with salt, pepper, and the spice blend. Transfer to the sheet pan. Bake 5 to 7 minutes, or until the fish is cooked through. Remove from the oven. 

4 Make the pepper topping & serve your dish:

While the fish bakes, roughly chop the roasted peppers and jalapeño pepper. In a bowl, combine the chopped roasted peppers and as much of the chopped jalapeño pepper as you’d like, depending on how spicy you’d like the dish to be. Immediately wash your hands after handling. Drizzle with olive oil and season with salt and pepper. Stir to combine. Taste, then season with salt and pepper if desired. Serve the finished rice topped with the baked fish and pepper topping. Enjoy!

Make the pepper topping & serve your dish: