The Best Alaskan Pollock Bowl for National White Wine Day

August 4th marks National White Wine Day—so let's raise a glass to the tantalizing beauty of chilled, crisp white wine on a warm summer afternoon! Whether your palate craves the buttery richness of Chardonnay, the zingy freshness of Sauvignon Blanc, or the fruity elegance of Riesling, we've got the perfect pairing for your favorite pour.

Introducing the Alaskan Pollock Burrito Bowl with Pineapple Salsa, a recipe that harmonizes beautifully with most dry and off-dry white wines. Its vibrant flavors, courtesy of Massachusetts Farm to School, are as bright and refreshing as the wine itself. Simple to prepare, this dish lets you spend less time in the kitchen and more time unwinding with your wine glass in hand.

So, whether you're outdoors, soaking in summer's last rays, or hosting a wine-inspired feast, this pairing promises to leave your taste buds cheering. Cheers to sipping and savoring!

Tip: You can substitute cod or another white fish.

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Ingredients

• 1 lb of pollock
• 1 TB of chipotle pepper, canned in adobo sauce, chopped
• 2 TB & 1 tsp (divided) of lime juice
• 1 TB of canola oil
• 1/2 TB of sugar
• 1/2 tsp of oregano, dried
• 1/4 tsp of salt
• 1/4 tsp of onion powder
• 1/4 tsp of garlic powder
• 1 cup of pineapple, diced
• 2 TB of red onion, diced
• 2 TB of cilantro, fresh, chopped
• 1/2 of a jalapeno pepper, chopped
• 2.5 cups of black beans, canned
• 1 cup of Cilantro Lime Rice, prepared

Lime Cilantro Rice

• 2 tablespoons extra virgin olive oil
• 1 1/2 cups basmati rice, or other long-grain white rice
• 1 clove garlic, minced
• 2 1/4 cups water
• 1 teaspoon salt
• Finely grated zest of one lime
• 3 tablespoons lime juice
• 1 cup lightly packed chopped cilantro

Steps

• Brown the rice: Heat the olive oil in a medium saucepan over medium-high heat. Add the raw rice and stir to coat with the olive oil. Cook, stirring occasionally, until the rice has started to brown. Add the garlic and cook for a minute more.
• Add water, salt, and lime zest to the rice. Bring to a rolling boil, then cover and lower the heat to low to maintain a very low simmer. Cook undisturbed for 15 minutes, then remove from the heat and let sit for 10 minutes.
• Transfer the rice to a serving bowl. Pour lime juice over the rice and toss with chopped cilantro. Place the rice to the side.
• Preheat oven to 400 degrees F.
• Rinse and pat dry. Place in a spray-coated baking dish/pan and tightly cover with foil.
• Bake for 15 minutes or just until the fish is opaque throughout.
• Puree the chilies in adobo, lime juice, oil, sugar, oregano, salt, onion powder, and garlic powder.
• Pour this sauce over cooked fish. Break up until sauce is evenly distributed, keeping fish chunky. Keep warm.
• For the pineapple salsa, combine pineapple, onion, cilantro, jalapeno, 1 tsp. of lime juice and a pinch of salt.
• For each portion, place 1/2 cup rice, 1/2 cup black beans, and 3 oz. Chipotle lime Alaska pollock in a bowl. Top with 1/4 cup pineapple salsa.

Wine Recommendations

House of Brown Chardonnay

Chateau de Fontenille

Head Over Heels Love Cork Screw Sweet Riesling

Paul Buisse Cremant de Loire