Bold Blackened Fish Rice Plates
Dive into the bold flavors of blackened fish paired with fluffy, seasoned rice for a healthy and satisfying meal.
Equipment
- 1 Large Skillet preferably cast-iron
- 1 Mixing Bowl for seasoning
- 1 Measuring spoons
Ingredients
Blackened Seasoning
- 1 tbsp paprika
- 1 tsp cayenne pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp dried thyme
- 1/2 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
Fish and Rice
- 4 fish fillets such as tilapia or cod
- 2 cups uncooked long-grain rice
- 4 cups chicken or vegetable broth
- 2 tbsp olive oil
- 1 lemon juiced
- fresh parsley for garnish
Instructions
Preparation
- In a small bowl, combine paprika, cayenne pepper, garlic powder, onion powder, thyme, oregano, salt, and black pepper. Stir well to make a uniform seasoning mix.
- Pat the fish fillets dry with paper towels. Coat each fillet generously with the blackened seasoning, pressing lightly to adhere. Allow to rest for 10 minutes.
- Rinse rice under cold water until water runs clear. In a medium pot, bring broth to a boil. Add rice, cover, and reduce heat to low. Cook for 18-20 minutes until rice is tender and fluffy.
Serving
- Heat olive oil in a large skillet over medium-high heat. Add fish and cook for 3-4 minutes per side until a dark crust forms and fish is cooked through.
- Serve fish fillets over a bed of rice. Squeeze fresh lemon juice over the top and garnish with chopped parsley.
Storage
- Store leftover fish and rice separately in airtight containers in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave before serving.
Notes
Pro Tips: Ensure the skillet is hot to get a crispy crust on the fish. Adjust cayenne pepper for desired spice level.
Ingredient Substitutions: Use cod or tilapia for a mild flavor; substitute rice with quinoa for extra protein.
How to Serve: Pair with a light salad or grilled vegetables for a complete meal.
Storage & Freshness: Keep leftovers in the fridge for up to 3 days. Reheat in a skillet to maintain texture.
Make-Ahead Tips: Season fish and prepare rice ahead of time; cook fish just before serving for best results.
Ingredient Substitutions: Use cod or tilapia for a mild flavor; substitute rice with quinoa for extra protein.
How to Serve: Pair with a light salad or grilled vegetables for a complete meal.
Storage & Freshness: Keep leftovers in the fridge for up to 3 days. Reheat in a skillet to maintain texture.
Make-Ahead Tips: Season fish and prepare rice ahead of time; cook fish just before serving for best results.