Cajun Blackened Redfish with Jasmine Rice

SERVES: 4
PREP TIME: 15 MIN
COOK TIME: 25 MIN

INGREDIENTS:

FOR THE FISH:
• 4 REDFISH FILLETS (OR SNAPPER, DRUM, OR CATFISH)
• 2 TBSP CAJUN SEASONING (STORE-BOUGHT OR HOMEMADE — I CAN GIVE YOU A BLEND IF YOU WANT)
• 2 TBSP UNSALTED BUTTER, MELTED
• 1 TBSP VEGETABLE OIL
• LEMON WEDGES FOR SERVING
FOR THE JASMINE RICE:
• 1½ CUPS ORGANIC JASMINE RICE
• 2¼ CUPS WATER OR SEAFOOD STOCK
• 1 TBSP BUTTER
• ½ TSP SALT
FOR THE LEMON BUTTER DRIZZLE:
• 3 TBSP UNSALTED BUTTER
• 1 CLOVE GARLIC, MINCED
• JUICE OF ½ LEMON

INSTRUCTIONS:

1. COOK JASMINE RICE:
RINSE RICE UNTIL WATER RUNS CLEAR. COMBINE RICE, WATER, BUTTER, AND SALT IN A SAUCEPAN. BRING TO BOIL, COVER, REDUCE HEAT TO LOW. SIMMER 15 MINUTES. REMOVE FROM HEAT, KEEP COVERED 5-10 MINUTES, FLUFF WITH FORK.

2. PREP FISH:
PAT FISH FILLETS DRY. BRUSH BOTH SIDES WITH MELTED BUTTER, THEN GENEROUSLY COAT WITH CAJUN SEASONING.

3. BLACKEN FISH:
HEAT CAST IRON SKILLET OVER HIGH HEAT UNTIL SMOKING. ADD OIL. PLACE FISH FILLETS IN PAN (CAREFULLY). COOK 2-3 MINUTES PER SIDE UNTIL BLACKENED CRUST FORMS AND FISH FLAKES EASILY.

4. MAKE LEMON BUTTER:
IN SMALL SAUCEPAN, MELT BUTTER OVER LOW HEAT. ADD GARLIC, COOK 1 MINUTE. STIR IN LEMON JUICE.

5. PLATE:
SPOON JASMINE RICE ONTO PLATES, TOP WITH BLACKENED FISH, AND DRIZZLE WITH LEMON BUTTER. SERVE WITH LEMON WEDGES.