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In this easy recipe, we’re cooking rice, broccoli, and wild Alaskan pollock together in a single pan. For vibrant flavor, we’re finishing it all with a drizzle of a Cuban mojo-inspired sauce made with orange marmalade, lime juice, and fiery chile paste—perfectly cooled by a side of sour cream.

Ethan Mick

with Broccoli & Jasmine Rice

One-Pan Spicy Wild Alaskan Pollock

Wild Alaskan Pollock Fillets

Jasmine Rice

Scallions

Garlic

Lime

Broccoli

Orange Marmalade

Chipotle Chile Paste

Sour Cream

Ingredients

Wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the **broccoli** stem; cut the broccoli into small pieces. Peel the **garlic**; using the flat side of your knife, smash once to flatten. Cut off and discard the root ends of the **scallions**; thinly slice, separating the white bottoms and green tops. Halve the **lime** crosswise.

Prepare the ingredients:

In a medium pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the **broccoli pieces** in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Transfer to a plate. Season with salt and pepper.

Brown the broccoli:

In the same pan, combine the **rice**, **smashed** **garlic**, **sliced** **white bottoms of the scallions**, **a big pinch of salt**, a drizzle of olive oil, and **1 1/4 cups of water**. Heat to boiling on high. Once boiling, cover and reduce the heat to low; cook for exactly 8 minutes.

Start the rice:

While the rice cooks, pat the **fish fillets** dry with paper towels; cut into 2-inch pieces. Season with salt and pepper on both sides. Place the **browned broccoli** on top of the rice in an even layer. Top with the seasoned fish. Drizzle with olive oil.Cover and continue to cook on low 9 to 11 minutes, or until the fish is cooked through, the water has been absorbed, and the broccoli and rice are tender. Uncover and turn off the heat.

Add the fish & broccoli:

While the fish cooks, in a bowl, combine the **orange marmalade**, **the juice of both lime halves**, **1 teaspoon of olive oil**, and **as much of the chile paste as you’d like**, depending on how spicy you’d like the dish to be. Season with salt and pepper to taste.

Make the mojo sauce:

Season the **sour cream** with salt and pepper. Top the **cooked fish**, **broccoli**, **and rice** with the **mojo sauce**. Garnish with the **sliced green tops of the scallions**. Serve with the seasoned sour cream on the side. Enjoy!