Seared Yellowtail Fillets & Salsa Macha with Cilantro-Vegetable Rice & Lime Sour Cream
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Seared Yellowtail Fillets & Salsa Macha

with Cilantro-Vegetable Rice & Lime Sour Cream

35 MIN
+$5.50/serving 4 Servings
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From the Test Kitchen

ORIGIN
Salsa macha is a rich, bold condiment native to the coastal city of Veracruz, Mexico, which features an immensely flavorful mix of chopped nuts, seeds, dried chiles, and oil.

INGREDIENT IN FOCUS
Chipotle paste is made from dried, smoked jalapeños, so it packs a kick! We’re tempering it here with sweet honey and tangy lime juice to coat our peanut-sesame salsa macha.
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  • Nutrition
    PER SERVING
  • Calories
    920 Cals (est.)
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fresh
ingredients
Seared Yellowtail Fillets & Salsa Macha with Cilantro-Vegetable Rice & Lime Sour Cream
Title
  • 4 Yellowtail Fillets
  • 1 cup Red Rice Blend
  • 1 Avocado
  • ½ lb Snow Peas
  • ½ lb Grape Tomatoes
  • 1 Lime
  • 1 Tbsp Honey
  • 2 tsps Chipotle Chile Paste
  • ¼ cup Roasted Peanuts
  • 1 tsp Black & White Sesame Seeds
  • ½ cup Sour Cream
  • ½ cup Cilantro Sauce
  • 3 Tbsps Golden Raisins
  • 1 Tbsp Smoky Spice Blend (Smoked Paprika, Sweet Paprika, Ground Yellow Mustard, Garlic Powder & Onion Powder)
  • 2 Scallions
time-saving
tips & techniques
Cook the rice
1 Cook the rice

Remove the honey from the refrigerator to bring to room temperature. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the rice. Cook, uncovered, 30 to 32 minutes, or until tender. Turn off the heat. Drain thoroughly.

Prepare the ingredients & make the salsa macha
2 Prepare the ingredients & make the salsa macha

Meanwhile, wash and dry the fresh produce. Thinly slice the scallions, separating the white bottoms and hollow green tops. Halve the tomatoes. Roughly chop the peanuts. Quarter the lime. In a bowl, combine the chopped peanuts, sesame seeds, honey (kneading the packet before opening), the juice of 2 lime wedges, 2 teaspoons 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. Taste, then season with salt and pepper if desired. In a separate bowl, combine the sour cream and the juice of the remaining lime wedges.

Cook the vegetables
3 Cook the vegetables

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the snow peas in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the halved tomatoes; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Transfer to a large bowl and cover with foil to keep warm. Wipe out the pan.

Cook the fish
4 Cook the fish

Pat the fish dry with paper towels. Season on both sides with salt, pepper, and the spice blend. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned fish. Cook 3 to 4 minutes per side, or until lightly browned and cooked through.* Turn off the heat.

*The USDA recommends a minimum safe cooking temperature of 145°F for fish.

Finish & serve your dish
5 Finish & serve your dish

Meanwhile, halve and pit the avocado. Using a spoon, remove the avocado from the skin, then thinly slice. Season with salt and pepper. To the bowl of cooked vegetables, add the cooked rice, raisins, and cilantro sauce; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished rice and vegetables topped with the cooked fish and seasoned avocado. Garnish with the salsa macha and sliced green tops of the scallions. Drizzle with the lime sour cream. Enjoy!

Tips from Home Chefs

Cook the rice
1 Cook the rice

Remove the honey from the refrigerator to bring to room temperature. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the rice. Cook, uncovered, 30 to 32 minutes, or until tender. Turn off the heat. Drain thoroughly.

2 Prepare the ingredients & make the salsa macha

Meanwhile, wash and dry the fresh produce. Thinly slice the scallions, separating the white bottoms and hollow green tops. Halve the tomatoes. Roughly chop the peanuts. Quarter the lime. In a bowl, combine the chopped peanuts, sesame seeds, honey (kneading the packet before opening), the juice of 2 lime wedges, 2 teaspoons 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. Taste, then season with salt and pepper if desired. In a separate bowl, combine the sour cream and the juice of the remaining lime wedges.

Prepare the ingredients & make the salsa macha
Cook the vegetables
3 Cook the vegetables

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the snow peas in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the halved tomatoes; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Transfer to a large bowl and cover with foil to keep warm. Wipe out the pan.

4 Cook the fish

Pat the fish dry with paper towels. Season on both sides with salt, pepper, and the spice blend. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned fish. Cook 3 to 4 minutes per side, or until lightly browned and cooked through.* Turn off the heat.

*The USDA recommends a minimum safe cooking temperature of 145°F for fish.

Cook the fish
Finish & serve your dish
5 Finish & serve your dish

Meanwhile, halve and pit the avocado. Using a spoon, remove the avocado from the skin, then thinly slice. Season with salt and pepper. To the bowl of cooked vegetables, add the cooked rice, raisins, and cilantro sauce; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished rice and vegetables topped with the cooked fish and seasoned avocado. Garnish with the salsa macha and sliced green tops of the scallions. Drizzle with the lime sour cream. Enjoy!

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