I have to give a huge shout out to a couple of friends on this killer recipe – to Tony, who inspired me with his fish dish (which has ALL of the things – snapper, shrimp and crab), and to Carolyn, the super awesome fisher-woman who recently gifted me what I believe to be ALL of the rockfish in the ocean that day. But, she knows that no fish goes to waste on my watch. Thanks fish fairy! Hope you like the fish dish!
4 cups rice pilaf (I usually make my own but Rice a Roni or even Spanish rice is fine – just make sure it has flavor – plain white rice won’t do)
Fish filet, skinned (today I’m using rockfish but anything will do)
1 cup diced onion
1 cup diced bell pepper (any color)
3 ears fresh corn, cut from the cob
3 cups shredded Monterey jack cheese, divided
Preheat oven to 425. Coat at 9×9 glass pan with cooking spray or butter. Layer cooked rice on the bottom of the pan.
Sprinkle fish with seasoned salt, garlic powder and black pepper. Place on top of the rice.
Top fish filet with onion, bell pepper and corn and top with 1 ½ cups cheese.
Bake for 15 minutes, add remainder of cheese and bake 10-15 minutes more (25-30 minutes total), or until the filet is fork tender.