Heat a skillet over medium-high heat. Add a little olive oil if needed. Once hot, add the halibut fillets and sear for about 3-4 minutes on each side until blackened and cooked through. Remove from heat and let rest.

Charleston Gold Rice Preparation

Cook the Rice

In a medium saucepan, bring water and salt to a boil. Stir in the Charleston gold rice, cover, and reduce the heat to low. Simmer for 18-20 minutes or until the rice is tender. Remove from heat and stir in butter.

Blue Crab Etouffee Preparation

Make the Roux

In a large skillet, melt butter over medium heat. Add the chopped onion, bell pepper, and celery. Sauté until softened, about 5 minutes. Stir in minced garlic and cook for an additional minute.

Thicken the Mixture

Sprinkle flour over the vegetable mixture and stir to combine. Cook, stirring constantly, for about 2-3 minutes until the roux is golden brown.

Add Liquid and Crab

Gradually add chicken broth, stirring continuously until the mixture thickens. Stir in Cajun seasoning, salt, pepper, and blue crab meat. Simmer for 5-7 minutes until heated through.

Finish the Etouffee

Garnish with chopped green onions before serving.