Seared Wild Alaskan Pollock

with Red Rice & Broccoli Salad

Serves 2 · 30–40 minutes

seafood, rice

Ingredients

• 10½ oz wild Alaskan pollock fillets
• ½ lb broccoli
• ½ cup plain nonfat Greek yogurt
• 1 Tbsp white wine vinegar
• ½ oz sweet piquante peppers
• ½ cup red rice blend
• 2 cloves garlic
• 1 Tbsp capers
• 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)

Also: olive oil, salt, pepper

Steps

1. Cook the rice

   • Fill a medium pot with water; cover and heat to boiling on high.
   • Once boiling, add the rice and cook, uncovered, 30 to 32 minutes, or until tender.
   • Turn off the heat. Drain thoroughly and return to the pot.

2. Prepare the ingredients & make the caper yogurt

   • While the rice cooks, wash and dry the broccoli; cut off and discard the bottom 1/2 inch of the stem, then cut the broccoli into small florets.
   • Roughly chop the capers.
   • Peel 2 cloves of garlic. Roughly chop 1 clove. Using a zester, finely grate the remaining clove into a paste (or use the small side of a box grater).
   • Roughly chop the peppers.
   • In a bowl, combine the yogurt, chopped capers, and as much of the garlic paste as you'd like. Season with salt and pepper.

3. Cook the broccoli

   • Once the rice has cooked about 15 minutes, in a medium pan (nonstick, if you have one), heat 1 1/2 teaspoons of olive oil on medium-high until hot.
   • Add the broccoli florets in an even layer; season with salt and pepper. Cook, without stirring, 3 to 4 minutes, or until lightly browned and slightly softened.
   • Add the chopped garlic; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened.
   • Add 1/3 cup of water (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the broccoli is softened and the water has cooked off.
   • Transfer to a bowl. Wipe out the pan.

4. Cook the fish

   • Pat the fish dry with paper towels. Transfer to a cutting board and cut each fillet into 2 equal-sized pieces. Season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra).
   • In the same pan, heat 1 1/2 teaspoons of olive oil on medium-high until hot.
   • Add the seasoned fish and cook 3 to 4 minutes per side, or until lightly browned and cooked through. Turn off the heat.

5. Finish the rice & serve your dish

   • To the pot of cooked rice, add the cooked broccoli, chopped peppers, and vinegar. Season with salt and pepper; stir to combine.
   • Serve the finished rice topped with cooked fish and caper yogurt.