Blackened Rockfish with Avocado Corn Salsa

This Blackened Rockfish recipe was masterfully created by Chef Tim Farley. If you are a big fan of Alaskan Halibut recipes or cod recipes you HAVE to try this one. 

Plated Alaskan Rockfish

Serves: 4 Prep Time: 10 minutes Cook Time: 40 minutes

1 Bell Pepper
1 Tablespoon olive oil
2 Tablespoons diced yellow onion
3/4 cup yellow corn kernels, cooked and cooled
Half of a small avocado, seeded, peeled and diced
Juice of one lime
2 Tablespoons chopped cilantro
1 1/2 teaspoons ground cumin
1 1/2 teaspoons kosher salt

4 Alaska rockfish or cod fillets (6 oz. each serving)
1 Tablespoon olive oil
2 Tablespoons Cajun-style seasoning

Zoomed in Blackened Rockfish



1. Rub bell pepper with 1 teaspoon oil; place pepper over open flame on stove top or grill. Cook until skin is blistered and charred, about 3 minutes per side. Place pepper in a bowl; cover bowl with plastic wrap. Allow to rest 5 to 10 minutes.

2. Meanwhile, cook onion in remaining olive oil over medium heat until onion is transparent. Allow to cool.

3. Rinse and rub off charred skin from bell pepper. Dice one quarter of the roasted pepper, reserving the remainder for another use. Add pepper to a small bowl; stir in onion, corn, avocado, lime juice, cilantro, cumin and salt. Set aside, or refrigerate until serving.


Heat cast-iron skillet over medium heat; add oil. Dredge Alaska Rockfish in seasoning; gently place fillets in skillet. Cook 3 to 4 minutes per side, just until rockfish is opaque throughout.

For each serving, place 1/2 cup sticky rice in the center of each of 4 plates; stack rockfish fillet on rice. Spoon one-fourth of the salsa over all.

Serve with your desired side dish and enjoy! If this recipe inspired you click here to check out the ingredients!