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Seared Wild Alaskan Pollock
with Red Rice & Broccoli Salad
35 minWellness at Blue Apron
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2 Servings
- Est. 460 Cals/serving
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To serve atop a gorgeous medley of red, brown, and wild rices (also studded with sautéed broccoli and sweet pickled peppers), we’re searing flaky fish coated with a savory blend of smoked paprika, dried parsley, and more. It’s all finished with a dollop of creamy Greek yogurt mixed with briny capers and aromatic garlic.
Get Cooking
fresh
ingredients
Title
- 10½ oz Wild Alaskan Pollock Fillets
-
½ cup Red Rice Blend
- ½ lb Broccoli
- ½ cup Plain Nonfat Greek Yogurt
- 2 cloves Garlic
- 1 Tbsp Capers
- 1 Tbsp White Wine Vinegar
-
½ oz Sweet Piquante Peppers
-
1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
time-saving
tips & techniques
step-by-step
instructions
1
Cook the rice:
Fill a medium pot with water; cover and heat to boiling on high. Once boiling, add the rice and cook, uncovered, 30 to 32 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.
2
Prepare the ingredients & make the caper yogurt:
While the rice cooks, wash and dry the broccoli; cut off and discard the bottom 1/2 inch of the stem, then cut the broccoli into small florets. Roughly chop the capers. Peel 2 cloves of garlic. Roughly chop 1 clove. Using a zester, finely grate the remaining clove into a paste (or use the small side of a box grater). Roughly chop the peppers. In a bowl, combine the yogurt, chopped capers, and as much of the garlic paste as you’d like. Season with salt and pepper.
3
Cook the broccoli:
Once the rice has cooked about 15 minutes, in a medium pan (nonstick, if you have one), heat 1 1/2 teaspoons of olive oil on medium-high until hot. Add the broccoli florets in an even layer; season with salt and pepper. Cook, without stirring, 3 to 4 minutes, or until lightly browned and slightly softened. Add the chopped garlic; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened. Add 1/3 cup of water (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the broccoli is softened and the water has cooked off. Transfer to a bowl. Wipe out the pan.
4
Cook the fish:
Pat the fish dry with paper towels. Transfer to a cutting board and cut each fillet into 2 equal-sized pieces. Season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In the same pan, heat 1 1/2 teaspoons of olive oil on medium-high until hot. Add the seasoned fish and cook 3 to 4 minutes per side, or until lightly browned and cooked through. Turn off the heat.
5
Finish the rice & serve your dish:
To the pot of cooked rice, add the cooked broccoli, chopped peppers, and vinegar. Season with salt and pepper; stir to combine. Serve the finished rice topped with cooked fish and caper yogurt. Enjoy!
1
Cook the rice:
Fill a medium pot with water; cover and heat to boiling on high. Once boiling, add the rice and cook, uncovered, 30 to 32 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.
2
Prepare the ingredients & make the caper yogurt:
While the rice cooks, wash and dry the broccoli; cut off and discard the bottom 1/2 inch of the stem, then cut the broccoli into small florets. Roughly chop the capers. Peel 2 cloves of garlic. Roughly chop 1 clove. Using a zester, finely grate the remaining clove into a paste (or use the small side of a box grater). Roughly chop the peppers. In a bowl, combine the yogurt, chopped capers, and as much of the garlic paste as you’d like. Season with salt and pepper.
3
Cook the broccoli:
Once the rice has cooked about 15 minutes, in a medium pan (nonstick, if you have one), heat 1 1/2 teaspoons of olive oil on medium-high until hot. Add the broccoli florets in an even layer; season with salt and pepper. Cook, without stirring, 3 to 4 minutes, or until lightly browned and slightly softened. Add the chopped garlic; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened. Add 1/3 cup of water (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the broccoli is softened and the water has cooked off. Transfer to a bowl. Wipe out the pan.
4
Cook the fish:
Pat the fish dry with paper towels. Transfer to a cutting board and cut each fillet into 2 equal-sized pieces. Season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In the same pan, heat 1 1/2 teaspoons of olive oil on medium-high until hot. Add the seasoned fish and cook 3 to 4 minutes per side, or until lightly browned and cooked through. Turn off the heat.
5
Finish the rice & serve your dish:
To the pot of cooked rice, add the cooked broccoli, chopped peppers, and vinegar. Season with salt and pepper; stir to combine. Serve the finished rice topped with cooked fish and caper yogurt. Enjoy!
Tips from Home Chefs
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