Blackened Rockfish Recipe
pineapple salsa, coconut risotto & crab meat, served with asparagus & balsamic glaze.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
For the Blackened Rockfish
For the Pineapple Salsa
For the Coconut Risotto
For the Crab Meat
For Serving
Method
Cooking the Blackened Rockfish
- 1
Prepare the Fish
Pat the rockfish fillets dry and rub both sides with the blackening seasoning.
- 2
Making the Pineapple Salsa
- 3
Mix Ingredients
In a bowl, combine diced pineapple, red bell pepper, red onion, cilantro, lime juice, and salt. Stir to mix well.
Preparing the Coconut Risotto
- 4
- 5
Cook the Risotto
Add Arborio rice and stir for 1-2 minutes. Gradually add vegetable broth, one ladle at a time, stirring until absorbed. Once the rice is creamy and al dente, stir in coconut milk, salt, and pepper.
Finishing Touches
- 6
Prepare the Asparagus
Steam or blanch the asparagus until tender, about 3-4 minutes.
- 7
Combine Crab Meat
In a bowl, mix cooked crab meat with lemon juice and Old Bay seasoning.
- 8
Plate the Dish
Serve the blackened rockfish on a plate with a scoop of coconut risotto, topped with crab meat. Add pineapple salsa on the side, asparagus, and drizzle with balsamic glaze.
