Cooking & preparation instructions
2 Rockfish Fillets
Medley of Diced Onions, Red Bell Peppers & Jalapenos
Steam Pouch of Rice
What You’ll Need:
Cooking Oil (of your choice)
Optional Add-Ins: Freshly chopped mint and lime wedges
What To Do:
Preheat oven to 400°F. Place unopened packet of mojo marinade and mango salsa into a small bowl of warm water to thaw. Remove rockfish from bag and rinse fillets under cold water until separated. Place fillets in a shallow baking dish. Shake the thawed mojo marinade packet to evenly mix the spices, and pour over the fish. Bake for 15-17 minutes or until the fish reaches an internal temperature of 145°F with a meat thermometer.
As the rockfish cooks, heat 1 tsp. of oil in a medium skillet over medium heat. Add the onion-pepper medley and stir frequently for 3-4 minutes, until the vegetables have softened and become fragrant. Add the thawed mango salsa to the skillet, and cook for another 1-2 minutes until the mango has softened. Remove skillet from heat.
While the salsa is cooking, place the microwave-safe steam pouch of rice in the microwave. Do not tear or puncture the pouch. Microwave on full power for 3 1/2 - 4 minutes. Remove and open pouch with caution (steam will be hot) and pour into a bowl. Mix in the seasoning to your preference of spice level (1/4 packet for mild heat, 1/2 for medium heat, or use all for spicy).
To plate your dish, divide the rice between 2 plates and place the fish with its marinade on top of the rice. Top with the mango salsa. Garnish with optional chopped mint and lime wedges, if desired. Enjoy!
- 23.75 oz