Baja Rockfish with Yellow Rice & Salsa Fresca

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Step 1

Melt butter in small pot over medium-high heat

Step 2

Add half the scallion whites and turmeric

Step 3

Stir in rice, stock concentrate, 3/4c water, and a pinch of salt.

Step 4

Bring to a boil, cover and reduce to a low simmer. Cook until rice is tender (about 15-18 minutes). (Keep off heat and covered until ready to serve).

Step 5

In another bowl, combine cilantro and remaining scallion whites, and juice from half a lime. Season with salt & pepper (and minced chili).

Step 6

In another bowl make the crema- combine sour cream, large squeeze of lime juice, and lime zest. Stir in water 1 tsp a time until mixture is drizzling consistency. Season with salt & pepper.

Step 7

Season fish (patted dry with paper towel) with cumin, 1/4tsp turmeric, salt, pepper.

Step 8

Heat a large drizzle of oil in a pan over medium-high heat until cooked through (3-5min).

Step 9

Fluff rice with a fork, stir in scallion greens and 1tbsp butter, season with salt and pepper. Top with fish, salsa fresca, and crema.