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One-Pan Spicy Wild Alaskan Pollock

with Broccoli & Jasmine Rice

Easy Cleanup
  • Group Created with Sketch.
    Time
    30-40 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 620 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

In this easy recipe, we’re cooking rice, broccoli, and mild pollock together in a single pan—all drizzled with a Cuban mojo-inspired sauce made with orange marmalade and chile paste.

fresh
ingredients
One-Pan Spicy Wild Alaskan Pollock with Broccoli & Jasmine Rice
Title
  • 10½ oz Wild Alaskan Pollock Fillets
  • ½ cup Jasmine Rice
  • 2 Scallions
  • 1 clove Garlic
  • 1 Lime
  • ½ lb Broccoli
  • 2 Tbsps Orange Marmalade
  • 1 Tbsp Chipotle Chile Paste
  • ¼ cup Sour Cream
tried-and-true
kitchen tools
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small pieces. Peel the garlic; using the flat side of your knife, gently smash the clove once to flatten. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Halve the lime crosswise.

Start the broccoli:
2 Start the broccoli:

In a medium pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the broccoli in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Transfer to a plate. Season with salt and pepper.

Start the rice:
3 Start the rice:

In the same pan, combine the rice, garlic, white bottoms of the scallions, a big pinch of salt, a drizzle of olive oil, and 1 1/4 cups of water. Heat to boiling on high. Once boiling, cover tightly and reduce the heat to low. Cook 7 to 9 minutes, or until the rice is almost tender and the water has mostly cooked off.

Prepare the pollock fillets & finish the rice:
4 Prepare the pollock fillets & finish the rice:

While the rice cooks, pat the pollock fillets dry with paper towels. Cut into 2-inch pieces. Season with salt and pepper on both sides. Carefully uncover the pan of rice. Place the the seared broccoli in an even layer directly on top of the rice. Top the broccoli with the seasoned pollock fillets. Drizzle with olive oil. Cover and continue to cook on low for 9 to 11 minutes, or until the pollock fillets are cooked through, the broccoli is tender when pierced with a fork, and and the rice is tender. Uncover and turn off the heat.

Make the mojo sauce:
5 Make the mojo sauce:

While the fish and broccoli cook, in a bowl, combine the orange marmalade, the juice of both lime halves, 1 teaspoon of olive oil, and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be. Season with salt and pepper to taste.

Finish & plate your dish:
6 Finish & plate your dish:

Season the sour cream with salt and pepper. Divide the finished rice, broccoli, and cooked pollock between 2 dishes. Top the pollock with the mojo sauce. Garnish with the green tops of the scallions. Serve with the seasoned sour cream on the side. Enjoy!

Tips from Home Chefs

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Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small pieces. Peel the garlic; using the flat side of your knife, gently smash the clove once to flatten. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Halve the lime crosswise.

2 Start the broccoli:

In a medium pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the broccoli in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Transfer to a plate. Season with salt and pepper.

Start the broccoli:
Start the rice:
3 Start the rice:

In the same pan, combine the rice, garlic, white bottoms of the scallions, a big pinch of salt, a drizzle of olive oil, and 1 1/4 cups of water. Heat to boiling on high. Once boiling, cover tightly and reduce the heat to low. Cook 7 to 9 minutes, or until the rice is almost tender and the water has mostly cooked off.

4 Prepare the pollock fillets & finish the rice:

While the rice cooks, pat the pollock fillets dry with paper towels. Cut into 2-inch pieces. Season with salt and pepper on both sides. Carefully uncover the pan of rice. Place the the seared broccoli in an even layer directly on top of the rice. Top the broccoli with the seasoned pollock fillets. Drizzle with olive oil. Cover and continue to cook on low for 9 to 11 minutes, or until the pollock fillets are cooked through, the broccoli is tender when pierced with a fork, and and the rice is tender. Uncover and turn off the heat.

Prepare the pollock fillets & finish the rice:
Make the mojo sauce:
5 Make the mojo sauce:

While the fish and broccoli cook, in a bowl, combine the orange marmalade, the juice of both lime halves, 1 teaspoon of olive oil, and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be. Season with salt and pepper to taste.

6 Finish & plate your dish:

Season the sour cream with salt and pepper. Divide the finished rice, broccoli, and cooked pollock between 2 dishes. Top the pollock with the mojo sauce. Garnish with the green tops of the scallions. Serve with the seasoned sour cream on the side. Enjoy!

Finish & plate your dish: