White Fish Burrito Bowl with Pineapple Salsa • Seafood Nutrition Partnership


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.

These Alaska Pollock Burrito Bowls are fun, flavorful, and perfect for the whole family.

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