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Blackened Dusky Rockfish with Corn & Avocado Salsa

Blackened Dusky Rockfish with Corn & Avocado Salsa Recipe

This dish from Humpy's Great Alaskan Alehouse is a fantastic smattering of deliciousness, in which cajun-style dusky meets a twist on a Southwest style salsa. Fresh & flavorful, enjoy it on your own patio, with friends, family, and your favorite beer.

Blackened Dusky Rockfish with Corn & Avocado Salsa | Sitka Salmon Shares

Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Serves: 4


  • 4 (6oz) Alaskan rockfish fillets
  • 1 Tbsp olive oil
  • 2 Tbsp Cajun-style seasoning
  • 1 c short grain white rice
  • 1 ¾ c water
  • 1 small bell pepper
  • 1 Tbsp olive oil, divided
  • 2 Tbsp yellow onion, diced
  • ¾ c cooked yellow corn kernels
  • ½ small avocado, seeded, peeled, & diced
  • Juice of 1 lime
  • 2 Tbsp cilantro, chopped
  • 1 ½ tsp ground cumin
  • 1 ½ tsp kosher salt


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.

Rub bell pepper with 1 tsp oil. Place pepper over open flame on stove top or grill, or under broiler. Cook until skin is blistered and charred, ~3 mins. per side.

Place pepper in a covered bowl. Allow to rest 5 to 10 minutes. Meanwhile, sauté onion until transparent.

To mix salsa, rinse & rub off charred skin from bell pepper. Dice one quarter of the roasted pepper. Mix with onion, corn, avocado, lime juice, cilantro, cumin and salt.

Heat an oiled skillet over medium heat. Dredge rockfish in cajun seasoning. Gently place fillets in skillet. Cook 2-3 minutes per side, or until opaque throughout.

Plate hot rockfish portions with a serving of warm sticky rice and scoop of the salsa, cooled. Garnish with cilantro and serve with a lime wedge.

Tim’s pro cooking tip: Make extra salsa! This stuff is amazingly good - you’re going to want more. Also, feel free to experiment and make this into a taco. Let us know how it goes!