These Alaska Pollock Burrito Bowls are fun, flavorful, and perfect for the whole family.
| 1 lb. white fish, such as Alaska pollock or cod | |
| 1 Tbsp. canned chipotle chilies in adobo, chopped | |
| 2 Tbsp. and 1 tsp. fresh lime juice, divided | |
| 1 Tbsp. canola oil | |
| 1/2 Tbsp. sugar | |
| 1/2 tsp. dried oregano | |
| 1/4 tsp. salt | |
| 1/4 tsp. onion powder | |
| 1/4 tsp. garlic powder | |
| 1 cup fresh diced pineapple | |
| 2 Tbsp. red onion, small dice | |
| 2 Tbsp. fresh cilantro, chopped | |
| 1/2 small jalapeno pepper, minced | |
| 2 1/2 cups black beans, prepared | |
| 1 cup rice, prepared |
Recipe from Alaska Seafood Marketing Institute
| 1. | Preheat oven to 400 degrees F. |
| 2. | Rinse any ice glaze from frozen fish; pat dry. Place in a spray-coated baking dish/pan and tightly cover with foil. |
| 3. | Bake for 15 minutes or just until fish is opaque throughout. |
| 4. | Puree the chilies in adobo, lime juice, oil, sugar, oregano, salt, onion powder and garlic powder. |
| 5. | Pour this sauce over cooked fish. Break up until sauce is evenly distributed, keeping fish chunky. Keep warm. |
| 6. | For the pineapple salsa, combine pineapple, onion, cilantro, jalapeno, 1 tsp. of lime juice and a pinch of salt. |
| 7. | For each portion, place 1/2 cup rice, 1/2 cup black beans, and 3 oz. chipotle lime fish in a bowl. Top with 1/4 cup pineapple salsa. |
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