Ingredients
- 1 Mango peeled, pitted & chopped
- ½ cup Medium jalapeño pepper finely chopped
- ½ cup Fresh pineapple chopped
- ¼ cup Red onion chipped
- 3 Tbsp Olive oil
- 2 Tbsp Fresh lime juice
- 1 Tbsp Fresh cilantro chopped, plus additional for optional garnish
- 1 tsp Kosher salt
- 1 16 oz. pkg Wholey® Alaskan Pollock Fillets thawed if necessary
- 2 tsp Blackened seasoning
- 2 8.8 oz. pkg Microwaveable white rice
- ½ cup Black beans drained & rinsed
- ½ cup Frozen corn thawed
- ½ cup Red cabbage thinly sliced
- Lime wedges for optional garnish
Instructions
- Prepare outdoor grill for direct grilling over medium-high heat. In medium bowl, toss mango, jalapeño, pineapple, onion, 1 tablespoon oil, lime juice, cilantro and salt. Makes about 1⅓ cups.
- Brush both sides of pollock with remaining 2 tablespoons oil; sprinkle with seasoning. Place pollock on hot grill rack; cover and cook 6 minutes or until internal temperature reaches 145°, turning once. Transfer pollock to cutting board; carefully cut into 2" pieces.
- Prepare rice as label directs.
- Divide rice into 4 bowls; top with beans, corn, cabbage, salsa and pollock. Serve bowls garnished with lime wedges and cilantro leaves, if desired.
