Blackened Sea Bass and Cajun Rice
Prep Time: 10 minutes
|
Cook Time: 39 minutes
416 Calories
|
4 Servings
Ingredients
4 portions Sizzlefish Chilean sea bass
1 tbsp Sizzlefish blackening seasoning
1 1/2 tbsp Sizzlefish Cajun seasoning
1 cup long grain white rice
2 1/2 cups chicken stock
2 tbsp butter
1/2 cup finely chopped red bell pepper
1/2 cup chopped celery
1/2 cup chopped yellow onion
1 tbsp chopped parsley for serving
Directions
Step 1
Rinse rice a few times under water.
Step 2
Combine rice and chicken stock in a medium saucepan over medium heat and bring to a boil. Reduce heat and simmer until rice is tender, about 15 minutes, stirring occasionally.
Step 3
Melt butter in a large skillet over medium heat. Add bell pepper, celery and onion. Sauté for 7 minutes stirring regularly. Stir cooked rice and Cajun seasoning with vegetables. Cover to keep warm.
Step 4
Preheat grill to medium-high heat. Grease grates liberally with cooking oil. Blot sea bass portions with paper towel and slice a few shallow slices in fish diagonally on either side to prevent fish from curling as it cooks. Season with blackening seasoning. Spray lightly with olive oil cooking spray.
Step 5
Place sea bass on grill and grill for 6-7 minutes on each side.
Step 6
Serve sea bass over Cajun rice and garnish with chopped parsley.
