Pollock Burrito Bowl with Pineapple Salsa

Steps

1. Preheat oven to 400 degrees F.
2. Rinse any ice glaze from frozen Alaska pollock; 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 powder and garlic powder.
5. Pour this 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. of lime juice and a pinch of salt.
7. 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.