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Cajun-Spiced Fish
with Kale Rice & Pepper Topping
25 MIN
2 Servings
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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NutritionPER SERVING
-
Calories420 Cals (est.)
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fresh
ingredients
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
time-saving
tips & techniques
step-by-step
instructions
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.
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!
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.
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!
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