For the Blackened Cod

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2 teaspoons smoked paprika

1 teaspoon garlic powder

1 teaspoon kosher salt

½ teaspoon cayenne pepper

½ teaspoon black pepper

½ teaspoon dried oregano

1 ½ pounds cod, haddock, or white fish of choice, divided into four 6-ounce filets

Olive oil spray, for coating

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For the Pineapple Salsa

1 ½ cups small diced pineapple (15- ounce can or fresh)

1 small poblano pepper, seeded and diced

½ ripe avocado, pitted and diced

¼ red onion, small dice

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For the Poblano Cilantro Slaw

1 small poblano pepper

½ ripe avocado, pitted and diced

¼ cup finely chopped cilantro

3 tablespoons olive oil

¼ cup water, additional as needed

Juice of 2 limes

1 tablespoon honey (or maple syrup)

1 teaspoon kosher salt

½ teaspoon garlic powder

3 cups shredded white or red cabbage or coleslaw mix

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For serving

1 cup quinoa, cooked* (about 3 cups cooked)

1 lime, quartered

chopped cilantro leaves

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1. . Preheat the oven to 400F. Prepare one large and one small sheet pan. Combine the smoked paprika, garlic powder, salt, cayenne pepper, black pepper, and oregano in a small bowl (bowl 1). Separate 2 teaspoons of the spice mix into a separate small bowl (bowl 2) and set aside.

2. Pat the cod fillets dry with a paper towel. Coat both sides evenly with the spice mix from Bowl 1, using clean hands to gently rub the seasoning into the fish. Lightly spray the fillets with olive oil spray, then arrange them in a single layer on the prepared sheet pan, leaving space between each piece. Bake until the fish flakes easily with a fork and is opaque throughout, 12 to 20 minutes.

3. Place the poblano pepper (for the Poblano Cilantro Slaw) on the small sheet pan and bake on the second oven rack until browned on the outside and the skin starts to bubble, about 20 minutes. Place in a bowl and cover with foil or plastic wrap for 5 minutes.

4. Meanwhile, make the pineapple salsa: Add the pineapple, diced poblano, avocado, and reserved spice mix (bowl 2) to a large bowl and toss to combine. Cover and chill until serving

5. Finish making the Poblano Cilantro Slaw: Carefully peel the skin off of the roasted poblano pepper (it should be easy to do after resting, but don ’t worry if you can ’t remove all of it) and discard the stem and seeds. Transfer the pepper to a blender or food processor along with the avocado, cilantro, olive oil, water, lime juice, honey, salt, and garlic powder. Blend on high speed until smooth, 30 to 45 seconds, adding additional water 1 tablespoon at a time as needed to thin. Add the cabbage to a large bowl and toss with half (about ½ cup) of the blended sauce. Set aside, reserving the remaining sauce for serving.

6. To assemble the bowls, divide the cooked quinoa evenly among four bowls or plates, followed by a scoop of the slaw, one cod filet, a scoop of pineapple salsa. Drizzle reserved poblano sauce over top, and garnish with cilantro and lime juice.