Lingcod with Avocado Corn Salsa


1 cup short grain white rice
13/4 cup water

1 small bell pepper
1 Tablespoon olive oil, divided
2 Tablespoons diced yellow onion
1/2 cup yellow corn kernels, cooked and cooled
Whole avocado, seeded, peeled and diced
Juice of one lime
2 Tablespoons chopped cilantro
11/2 teaspoons ground cumin
11/2 teaspoons kosher salt

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


Rinse rice under cool water until water runs almost clear; drain. Add rice and water to rice cooker; cook according to manufacturer’s directions. Keep rice warm.

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 Lingcod 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 Lingcod fillet on rice. Spoon one-fourth of the salsa over all.