Alaska Pollock Burrito Bowl with Poblano Rice and Pineapple Salsa

Recipe by Alaska Seafood Marketing InstituteCourse: MainCuisine: Seafood


Prep time


Cooking time



  • Alaska Pollock
  • 1 pound Alaska pollock

  • 1 tbsp canned chipotle chilies in adobo, chopped

  • 2 tbsp fresh lime juice

  • 1 tbsp canola oil

  • ½ tbsp sugar

  • ½ tsp dried oregano

  • ¼ tsp salt

  • ¼ tsp onion powder

  • ¼ tsp garlic powder

  • Seasoned Black Beans
  • 2½ cups canned black beans, low sodium, with liquid

  • 1 tsp cumin, ground

  • 1 tsp onion powder

  • 1 tsp garlic powder

  • ¼ tsp cayenne pepper

  • Poblano Rice
  • 1 cup water

  • 2 oz canned, diced green chilies

  • ¼ cup fresh cilantro, packed

  • ½ tsp onion powder

  • ¼ tsp salt

  • ¼ tsp granulated garlic

  • 1 tbsp canola oil

  • ¾ cup dry medium-grain brown rice

  • Pineapple Salsa
  • 1 cup fresh diced pineapple

  • 2 tbsp red onion, finely diced

  • 2 tbsp fresh cilantro, chopped

  • ½ small jalapeño pepper, minced

  • 1 tsp fresh lime juice

  • Dash salt


  • Alaska Pollock
  • Preheat oven to 400°F. Rinse any ice glaze from frozen Alaska pollock; pat dry. Place pollock in a spray-coated baking dish/pan and tightly cover with foil. Bake for 15 minutes or just until fish is opaque throughout. Puree the chilies in adobo, lime juice, oil, sugar, oregano, salt, onion powder and garlic powder. Pour this sauce over the cooked fish. Break up until sauce is evenly distributed, keeping fish chunky. Keep warm.
  • Poblano Rice
  • Puree water, chilies, cilantro, onion powder, salt and granulated garlic. Heat a 10-inch sauté pan over medium-high heat. Add canola oil and rice. Toast the rice, stirring constantly, until some of the kernels brown and become opaque, about five minutes. Stir the green-chili liquid onto the rice. Bring to a boil; reduce heat to simmer. Cover and cook until rice has absorbed liquid, about 20 to 30 minutes. Keep warm.
  • Seasoned Black Beans
  • In a stock pot, combine beans and liquid, cumin, onion powder, garlic powder and cayenne. Bring to a simmer. Cook, uncovered, 10 minutes. Keep warm.
  • Pineapple Salsa
  • Combine the pineapple, onion, cilantro, jalapeño, lime juice and salt.
  • To Serve
  • For each portion, place ½ cup rice, ½ cup black beans, and three ounces chipotle lime Alaska pollock in a bowl. Top with ¼ cup pineapple salsa.
  • Alternative Serving Suggestion
  • Make it a burrito using a 10-inch whole-wheat tortilla. Layer the assembly ingredients into the center. Fold, tuck and roll into a burrito.