Blackened Creole Fish with Herb & Lemon Scented Rice
Serves: 4
Ingredients:
- 100g Western Star Butter, softened
- 5 teaspoons paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon white pepper
- 1 teaspoon dried oregano
- 1 1/3 cups long grain rice
- 25g Western Star Butter, extra, melted
- 1/2 cup chopped fresh herbs (parsley, mint, chives and basil)
- finely grated rind of 1 lemon
- 1/3 cup toasted slivered almonds
- 1 tomato, seeded and chopped
- 4 x 180g firm white fish fillets (flake, trevally etc)
- 1/4 cup plain flour
Method:
- Combine softened butter, paprika, garlic powder, peppers and oregano in a small bowl.
- Boil or steam rice until tender. Stir in remaining butter, herbs, lemon rind, almonds and tomato and keep warm.
- Coat fish in flour, dusting off excess and spread with the flavoured butter.
- Heat a non-stick frypan until hot and cook fillets for 2 minutes on each side or until cooked to your liking. Serve immediately with herb and lemon scented rice.
Cooking Time: Prep: 15 minutes, Cooking Time: 25 minutes (includes cooking rice time)
Hints:
Flavoured Butter can be prepared up to 2 days ahead of time and is also delicious spread on chicken fillets before cooking.
