Smoky Wild Alaskan Pollock with Lime Rice & Black Bean-Tomato Salad

Smoky Wild Alaskan Pollock

with Lime Rice & Black Bean-Tomato Salad

30 MIN
9 SmartPoints®
2 Servings
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From the Test Kitchen

The star of this Mexican-style dish is a rich, smoky sauce made with guajillo chile (a favorite variety of the cuisine known for its deep flavor and mild spice), which we’re spooning over flaky fish fillets as they sear in the pan. It’s perfectly accompanied by a vibrant side of tomatoes, shallot, and jalapeño, quickly sautéed to enhance their varied flavors, then tossed with hearty black beans and fresh lime juice.

This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit ww.com

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  • Nutrition
    PER SERVING
  • Calories
    650 Cals (est.)
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fresh
ingredients
Smoky Wild Alaskan Pollock with Lime Rice & Black Bean-Tomato Salad
Title
  • 10½ oz Wild Alaskan Pollock Fillets
  • 1 15.5-Ounce Can Black Beans
  • ½ cup Jasmine Rice
  • 2 cloves Garlic
  • 1 Lime
  • 1 Jalapeño Pepper
  • 4 oz Grape Tomatoes
  • ⅓ cup Guajillo Chile Pepper Sauce
  • 1 Shallot
  • ¼ cup Sour Cream
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Zest the lime to get 2 teaspoons (if you don’t have a zester, use a peeler to remove the green rind of the lime, avoiding the white pith; mince the rind). Halve the lime crosswise; squeeze the juice into a medium bowl. Drain and rinse the beans; add to the bowl of lime juice. Halve the tomatoes. Peel and roughly chop 2 cloves of garlic. Peel and finely chop the shallot. Cut out and discard the stem, ribs, and seeds of the pepper; small dice. Thoroughly wash your hands, knife, and cutting board immediately after handling. In a bowl, combine the chopped garlic, chopped shallot, and as much of the diced pepper as you’d like, depending on how spicy you’d like the dish to be. To make the glaze, in a bowl, combine the guajillo sauce and 3 tablespoons of water. In a separate bowl, combine the sour cream and 1 tablespoon of water; season with salt and pepper. 

Make the lime rice:
2 Make the lime rice:

In a small pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Stir in the lime zest. Taste, then season with salt and pepper if desired. 

Cook the tomatoes & make the salad:
3 Cook the tomatoes & make the salad:

Meanwhile, in a medium pan (nonstick, if you have one), heat 1/2 teaspoon of olive oil on medium-high until hot. Add the prepared shallot mixture; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until 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; add the bean-lime juice mixture and stir to combine. Taste, then season with salt and pepper if desired. Wipe out the pan. 

Cook the fish & serve your dish:
4 Cook the fish & serve your dish:

Pat the fish dry with paper towels. Transfer to a cutting board and halve each fillet crosswise. Season with salt and pepper on both sides. In the same pan, heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned fish. Cook 3 to 4 minutes, or until lightly browned. Flip the fish and add the glaze (carefully, as the liquid may splatter). Cook, frequently spooning the sauce over the fish, 3 to 4 minutes, or until the fish is coated and cooked through. Turn off the heat. Serve the lime rice and salad (discarding any liquid) topped with the cooked fish (including any glaze from the pan). Drizzle with the seasoned sour cream. Enjoy! 

Tips from Home Chefs

Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Zest the lime to get 2 teaspoons (if you don’t have a zester, use a peeler to remove the green rind of the lime, avoiding the white pith; mince the rind). Halve the lime crosswise; squeeze the juice into a medium bowl. Drain and rinse the beans; add to the bowl of lime juice. Halve the tomatoes. Peel and roughly chop 2 cloves of garlic. Peel and finely chop the shallot. Cut out and discard the stem, ribs, and seeds of the pepper; small dice. Thoroughly wash your hands, knife, and cutting board immediately after handling. In a bowl, combine the chopped garlic, chopped shallot, and as much of the diced pepper as you’d like, depending on how spicy you’d like the dish to be. To make the glaze, in a bowl, combine the guajillo sauce and 3 tablespoons of water. In a separate bowl, combine the sour cream and 1 tablespoon of water; season with salt and pepper. 

2 Make the lime rice:

In a small pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Stir in the lime zest. Taste, then season with salt and pepper if desired. 

Make the lime rice:
Cook the tomatoes & make the salad:
3 Cook the tomatoes & make the salad:

Meanwhile, in a medium pan (nonstick, if you have one), heat 1/2 teaspoon of olive oil on medium-high until hot. Add the prepared shallot mixture; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until 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; add the bean-lime juice mixture and stir to combine. Taste, then season with salt and pepper if desired. Wipe out the pan. 

4 Cook the fish & serve your dish:

Pat the fish dry with paper towels. Transfer to a cutting board and halve each fillet crosswise. Season with salt and pepper on both sides. In the same pan, heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned fish. Cook 3 to 4 minutes, or until lightly browned. Flip the fish and add the glaze (carefully, as the liquid may splatter). Cook, frequently spooning the sauce over the fish, 3 to 4 minutes, or until the fish is coated and cooked through. Turn off the heat. Serve the lime rice and salad (discarding any liquid) topped with the cooked fish (including any glaze from the pan). Drizzle with the seasoned sour cream. Enjoy! 

Cook the fish & serve your dish:
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