Rice is a natural accompaniment to any type of seafood, but forbidden rice (also called black rice) is especially delicious and nutritious. Combine forbidden rice with red banded rockfish for an elegant and divine meal that's sure to please. Read on to learn how to make black rice red banded rockfish.
This recipe serves 4 people, but can be doubled.
Corn Puree: Sauté corn, onion, red pepper, salt, in butter until corn is slightly brown. Combine with milk, stock, and just the sauce from the chipotle peppers (add some of the peppers if you prefer more spice) in a large blender. Puree the mixture on high until smooth, adding more stock or milk if needed. Fold in cilantro, lime juice, and zest. Season to taste and keep warm.
Cauliflower: Trim, clean, and cut cauliflower into medium-size pieces. Boil water with a pinch of salt and cook cauliflower until tender, about 8 minutes. Drain; place in blender with cilantro, milk, salt and butter. Puree on high until smooth, adding more liquid if needed. Season to taste and keep warm.
Rockfish: Blend uncooked rice in blender or food processor until it's a fine powder; set aside.
Rinse any ice glaze from frozen Alaska rockfish under cold water; pat dry with paper towel. Drizzle some oil into a heavy nonstick skillet and heat over medium-high heat. Brush rockfish with remaining oil, then roll fish in rice flour, making sure to cover all sides. Place the fish in heated skillet and cook, uncovered, about 3 to 4 minutes, until browned. Shake pan occasionally to keep fish from sticking.
Turn rockfish over and season with salt, then reduce heat to medium. Cook an additional 6 to 8 minutes for frozen rockfish or 3 to 4 minutes for fresh/thawed fish. Cook just until fish is opaque throughout.
Now that you've learned how to cook black rice red banded rockfish, you're ready for a tasty kitchen adventure. Now is a great time to buy banded rockfish in our store; we've got the best prices on top-quality seafood.
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