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One-Pan Spicy Wild Alaskan Pollock
with Broccoli & Jasmine Rice
40 MIN
2
Servings
From the Test Kitchen
In this easy recipe, we’re cooking rice, broccoli, and wild Alaskan pollock together in a single pan. For vibrant flavor, we’re finishing it all with a drizzle of a Cuban mojo-inspired sauce made with orange marmalade, lime juice, and fiery chile paste—perfectly cooled by a side of sour cream.
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NutritionPER SERVING
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Calories500 Cals (est.)
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fresh
ingredients
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
time-saving
tips & techniques
step-by-step
instructions
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, smash 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
Brown the broccoli:
In a medium pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the broccoli pieces in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Transfer to a plate. Season with salt and pepper.
3
Start the rice:
In the same pan, combine the rice, smashed garlic, sliced 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 and reduce the heat to low; cook for exactly 8 minutes.
4
Add the fish & broccoli:
While the rice cooks, pat the fish fillets dry with paper towels; cut into 2-inch pieces. Season with salt and pepper on both sides. Place the browned broccoli on top of the rice in an even layer. Top with the seasoned fish. Drizzle with olive oil.Cover and continue to cook on low 9 to 11 minutes, or until the fish is cooked through, the water has been absorbed, and the broccoli and rice are tender. Uncover and turn off the heat.
5
Make the mojo sauce:
While the fish cooks, 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 & serve your dish:
Season the sour cream with salt and pepper. Top the cooked fish, broccoli, and rice with the mojo sauce. Garnish with the sliced green tops of the scallions. Serve with the seasoned sour cream on the side. Enjoy!
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, smash 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
Brown the broccoli:
In a medium pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the broccoli pieces in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Transfer to a plate. Season with salt and pepper.
3
Start the rice:
In the same pan, combine the rice, smashed garlic, sliced 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 and reduce the heat to low; cook for exactly 8 minutes.
4
Add the fish & broccoli:
While the rice cooks, pat the fish fillets dry with paper towels; cut into 2-inch pieces. Season with salt and pepper on both sides. Place the browned broccoli on top of the rice in an even layer. Top with the seasoned fish. Drizzle with olive oil.Cover and continue to cook on low 9 to 11 minutes, or until the fish is cooked through, the water has been absorbed, and the broccoli and rice are tender. Uncover and turn off the heat.
5
Make the mojo sauce:
While the fish cooks, 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 & serve your dish:
Season the sour cream with salt and pepper. Top the cooked fish, broccoli, and rice with the mojo sauce. Garnish with the sliced green tops of the scallions. Serve with the seasoned sour cream on the side. Enjoy!
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