Cookwith

Name: Boogaloo Baked Fish with Psychedelic Summer Salsa & Whole Wheat Communal Pilaf
Prep time: 40 min
Total time: 40 min
Yield: 4 servings
Ingredients: 4 fillets wild California rockfish (about 5 oz each); 2 tbsp olive oil, divided; 1 1/2 tsp sea salt, divided; 1 tsp smoked paprika; 1/2 tsp ground cumin; 1/4 tsp black pepper; Zest and juice of 1 lime; 1/2 cup Greek yogurt; 1 garlic clove, finely grated; 1 cup cherry tomatoes, quartered; 1/2 red bell pepper, finely diced; 1/2 cup diced mango (or ripe peach); 1/4 small red onion, finely chopped; 1 jalapeño, seeded and minced; 1/4 cup fresh cilantro, chopped; 1/2 tsp honey; 1 tbsp apple cider vinegar; 1 cup long-grain brown rice; 1/2 cup quinoa, rinsed; 2 1/4 cups vegetable broth; 1/2 cup shelled edamame (thawed if frozen); 1/4 cup golden raisins; 1/3 cup toasted pumpkin seeds (pepitas)

Boogaloo Baked Fish with Psychedelic Summer Salsa & Whole Wheat Communal Pilaf

CrushedLemon1034

This boogaloo-inspired feast channels the soul of the 1960s food revolution and dancefloor fusion. California rockfish takes center stage, baked with smoky spices and finished with a zesty lime tang for that radical edge. The 'psychedelic' salsa bursts with summer color—mango, tomatoes, and sweet heat—while the whole grain pilaf nods to communal kitchens and natural ingredients. It’s a vibrant, boundary-breaking main course built for sharing, encouraging everyone to gather, groove, and savor free-spirited flavor. Every element is balanced for salt, fat, acid, and heat, in true counterculture style.

Ingredients

Instructions

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Pat fish fillets dry. Rub with 1 tbsp olive oil, smoked paprika, cumin, 1/2 tsp sea salt, and black pepper. Zest the lime over fillets and let sit for 10 minutes to salt early and allow flavors to infuse.
Meanwhile, make the psychedelic salsa by combining tomatoes, bell pepper, mango, red onion, jalapeño, cilantro, 1 tbsp lime juice, honey, apple cider vinegar, 1/2 tsp salt, and 1/2 tbsp olive oil. Stir, taste, and adjust with more acid or salt if needed. Let sit at room temp to meld flavors.
For the communal pilaf, combine brown rice, quinoa, and vegetable broth in a medium saucepan. Bring to a boil, cover, reduce heat, and simmer 25 minutes. Add edamame and golden raisins, cover, and cook 5 more minutes until grains are tender and liquid is absorbed. Fluff with a fork, stir in pumpkin seeds, and season with remaining 1/2 tsp salt. Taste and adjust.
Stir Greek yogurt and grated garlic with a pinch of salt and a squeeze of lime to create a creamy sauce.
Bake fish for 10-12 minutes, until cooked through and flaking easily.
To serve, spoon pilaf onto a large platter or communal dish. Arrange baked fish on top, dollop with garlic yogurt sauce, and scatter with psychedelic salsa. Serve family-style and dance your way to the table!