Blackened Seabass Recipe
Chilean seabass, basmati rice, sauteed mushrooms & shrimp
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Ingredients
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Main Ingredients
Method
Cooking Instructions
Prepare the Basmati Rice
Rinse the basmati rice under cold water until the water runs clear. In a medium pot, combine 1 cup of basmati rice with 2 cups of water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the rice is tender and the water is absorbed. Remove from heat and let it sit covered for an additional 5 minutes.
Cook the Shrimp and Mushrooms
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the sliced mushrooms and sauté for about 5 minutes until they are tender. Add the shrimp and cook until they turn pink and opaque, about 3-4 minutes. Season with salt and pepper. Remove from the skillet and set aside.
Blacken the Seabass
In the same skillet, add the remaining 2 tablespoons of olive oil and heat until shimmering. Pat the seabass fillets dry and season both sides with the blackening spice mix. Carefully place the fillets in the skillet and cook for about 4-5 minutes on each side until they are nicely charred and cooked through.
