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One-Pan Spicy Wild Alaskan Pollock

with Broccoli & Jasmine Rice

Easy Cleanup
  • Group Created with Sketch.
    Time
    40 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 500 calories Group 22 Created with Sketch.
    Nutrition Label
    Download

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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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, 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.

Brown the broccoli:
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.

Start the rice:
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.

Add the fish & broccoli:
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.

Make the mojo sauce:
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.

Finish & serve your dish:
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!

Tips from Home Chefs

About Blue Apron

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
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.

Brown the broccoli:
Start the rice:
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.

Add the fish & broccoli:
Make the mojo sauce:
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!

Finish & serve your dish: