Seafood = selfcare! Eat something delicious while protecting your heart using our recipes here. The American Heart Association recommends two servings of non-fried fish every week for heart health.


White Fish Burrito Bowl with Pineapple Salsa

Makes 4 servings; 30 minute total prep time.


  • 1 lb. white fish, such as Alaska pollock or cod
  • 1 tablespoon canned chipotle chilies in adobo, chopped
  • 2 tablespoons and 1 TSP fresh lime juice, divided
  • 1 tablespoon canola oil
  • 1/2 tablespoon sugar
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon each of salt, onion powder, garlic powder
  • 1 cup fresh diced pineapple
  • 2 tablespoons each of finely diced red onion and chopped cilantro
  • 1/2 small jalapeno pepper, minced
  • 2-1/2 cups cooked black beans
  • 1 cup prepared white or brown rice



  1. Preheat oven to 400 degrees F.
  2. Rinse any ice glaze from frozen fish, pat dry. Place in a spray-coated baking dish/pan and tightly cover with foil.
  3. Bake for 15 minutes or just until fish is opaque throughout.
  4. Puree the chilies in adobo, lime juice, oil, sugar, oregano, salt, onion and garlic powders.
  5. Pour sauce over cooked fish. Break up until sauce is evenly distributed, keeping fish chunky. Keep warm.
  6. For the pineapple salsa, combine pineapple, onion, cilantro, jalapeno, 1 TSP lime juice and a pinch of salt.
  7. For each portion, place ½ cup rice, ½ cup black beans and 3 oz. chipotle lime fish in a bowl. Top with ¼ cup pineapple salsa.


Recipe courtesy of Alaska Seafood Marketing Institute