Blackened Pollock & Mango Salsa Bowls
- 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)
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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.
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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.
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Prepare rice as label directs.
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Divide rice into 4 bowls; top with beans, corn, cabbage, salsa and pollock. Serve bowls garnished with lime wedges and cilantro leaves, if desired.
