Blackened fish with corn rice
Fish fillets in a dark, smoky spice crust with buttery corn and pepper rice.
Cost at typical Canadian prices for what the recipe uses. Your shop's live price is shown when you tap through from your list.
Ingredients
- White fish fillets (cod or pollock, frozen)480 g
- Long-grain white rice300 g
- Corn kernels (can)1 can
- Bell peppers1 bell pepper
- Scallions1 bunch
- Butter30 g
- Lemons1 lemon
Also uses from the cupboard: vegetable oil, table salt, ground black pepper, italian seasoning, paprika, ground cumin, red pepper flakes. Missing any? You can add them to your shop on the shopping list.
Usually contains: Fish, Milk.
Always check the label. Products vary by store and brand, so check what you actually buy for allergens and anything else you avoid.
Estimated from typical ingredient values, counting a teaspoon of cooking oil for each portion. Children's portions are smaller.
Method
- Cook the rice following the pack instructions.300 g long-grain white rice
- Mix 2 teaspoons of paprika, a teaspoon of dried thyme, half a teaspoon of cumin, a pinch of cayenne and half a teaspoon of salt. Pat the fish fillets dry and coat them in the spice mix.480 g white fish fillets
- Melt the butter with a teaspoon of oil in a skillet over a high heat. Cook the fish for 3 minutes on each side, until dark and crusted outside and flaking in the middle.30 g butter
- Dice the pepper and slice the scallions. Stir them into the hot rice with the drained corn.1 can corn kernels1 bell pepper1 bunch scallions
- Serve the fish on the rice with lemon wedges to squeeze over.1 lemon
Get the pan very hot before the fish goes in, and do not move it until it is time to turn.
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