Cajun-Spiced Fish with Kale Rice & Pepper Topping
Hands-Off Cooking

Cajun-Spiced Fish

with Kale Rice & Pepper Topping

25 MIN
2 Servings
Wellness at Blue Apron
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
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From the Test Kitchen

To provide balance to the warming spices (like smoked paprika and cayenne pepper) used to coat flaky wild Alaskan pollock, you’ll make a tangy topping of sweet piquante peppers and spicy pickled jalapeño, simply dressed with a drizzle of olive oil. A hearty bed of jasmine rice, cooked with kale then tossed with a bit of vinegar for a tangy kick, pulls the meal together.

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  • Nutrition
    PER SERVING
  • Calories
    420 Cals (est.)
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tips & techniques
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 leaves from the stems; discard the stems and thinly slice the leaves. Peel and thinly slice the shallot

Cook the kale rice:
2 Cook the kale 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 and fluff with a fork. Stir in the vinegar. Taste, then season with salt and pepper if desired. 

Bake the fish:
3 Bake the fish:

While the rice and kale cook, line a sheet pan with foil. Pat the fish dry with paper towels. Transfer to a cutting board and halve each fillet crosswise. Season on both sides with salt, pepper, and the spice blend. Transfer to the sheet pan. Thoroughly wash your hands, knife, and cutting board after handling the fish. 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 piquante peppers and jalapeño pepper. Thoroughly wash your hands immediately after handling the jalapeño pepper. In a bowl, combine the chopped piquante peppers and as much of the chopped jalapeño pepper as you’d like, depending on how spicy you’d like the dish to be. 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. Garnish with the pepper topping. Enjoy!

Tips from Home Chefs

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 leaves from the stems; discard the stems and thinly slice the leaves. Peel and thinly slice the shallot

2 Cook the kale 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 and fluff with a fork. Stir in the vinegar. Taste, then season with salt and pepper if desired. 

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

While the rice and kale cook, line a sheet pan with foil. Pat the fish dry with paper towels. Transfer to a cutting board and halve each fillet crosswise. Season on both sides with salt, pepper, and the spice blend. Transfer to the sheet pan. Thoroughly wash your hands, knife, and cutting board after handling the fish. 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 piquante peppers and jalapeño pepper. Thoroughly wash your hands immediately after handling the jalapeño pepper. In a bowl, combine the chopped piquante peppers and as much of the chopped jalapeño pepper as you’d like, depending on how spicy you’d like the dish to be. 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. Garnish with the pepper topping. Enjoy!

Make the pepper topping & serve your dish:
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