Blackened Pollock & Mango Salsa Bowls

Prep Time 20 mins
Grill Time 6 mins
Total Time 26 mins
Course Dinner, Lunch, Main Course
Cuisine Mexican
Servings 4
Calories 503 kcal

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.

Video

Keyword Finfish, Grilling Recipes, Pollock, Rice