Crispy Spiced Rockfish with Yellow Rice and Salsa Fresca

This rockfish recipe brings sunny, coastal flavors to your table any time of year. The fish is seasoned with turmeric and cumin, then pan-seared until golden and crispy. It’s served over a bed of fluffy yellow rice, topped with a fresh salsa fresca made from tomatoes, scallions, cilantro and chili pepper and finished with a drizzle of tangy lime crema.

The combination of warm spices, bright citrus and fresh herbs makes every bite feel like a vacation. Despite its impressive presentation, this dish comes together quickly with simple ingredients. It’s perfect for a weeknight dinner that feels special.

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Ingredients

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 teaspoon CuminView ingredient guideLike ingredientDislike ingredient

1 teaspoon TurmericView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

10 ounce RockfishView ingredient guideLike ingredientDislike ingredient

1 unit Mushroom Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 unit Chili PepperView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Cook the rice: In a small pot, combine 0.5 cup jasmine rice, 1 cup water and a pinch of salt. Bring to a boil, then reduce heat to low, cover and simmer for 15 minutes until tender. Fluff with a fork and set aside.
2. Prepare the salsa: Dice the grape tomatoes into small pieces. Thinly slice the scallions (white and green parts). Finely chop the cilantro. Remove seeds from the chili pepper and mince it. Combine all in a bowl, squeeze in the juice of half the lime and season with salt. Set aside.
3. Make the lime crema: In a small bowl, mix the sour cream with the juice of the remaining lime half. Season with salt and pepper to taste. Set aside.
4. Season the fish: Pat the rockfish fillets dry. In a small bowl, combine cumin and turmeric. Sprinkle the spice mixture evenly over both sides of the fillets, then season with salt and pepper.
5. Cook the fish: Heat a non-stick skillet over medium-high heat with a drizzle of oil. Add the rockfish fillets and cook for 3-4 minutes per side, until golden brown and cooked through (internal temperature 145°F).
6. Prepare the yellow rice: Stir the mushroom stock concentrate into the cooked rice until evenly colored and flavorful.
7. Assemble the dish: Divide the yellow rice between plates. Top with the crispy rockfish fillets. Spoon the salsa fresca over the fish and drizzle with lime crema. Garnish with extra cilantro if desired.

Recipe Tips

FAQ

Can I use a different type of fish?

Yes, any firm white fish like cod, halibut or barramundi works well. Adjust cooking time based on thickness.

What can I substitute for sour cream?

Greek yogurt or a dairy-free yogurt alternative can be used for the lime crema.

How do I store leftovers?

Store the rice, fish, salsa and crema separately in airtight containers in the refrigerator for up to 2 days. Reheat the fish gently in a skillet to maintain crispiness.