Blackened Red Fish Recipe
Sautéed tomatoes, bell peppers, carrots, served on a bed of rice.
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Ingredients
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Fish
Vegetables
Rice
Method
Preparing the Rice
- 1
Cook the Rice
In a medium pot, combine the white rice, water, and salt. Bring to a boil over high heat. Once boiling, reduce the heat to low, cover, and simmer for 18-20 minutes or until the rice is cooked and water is absorbed. Remove from heat and let it sit covered for 5 minutes.
Cooking the Vegetables
- 2
Sauté the Vegetables
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Then, add the diced tomatoes, bell peppers, and sliced carrots. Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender. Season with salt and pepper to taste.
Cooking the Fish
- 3
Blacken the Fish
Pat the red fish fillets dry with paper towels. Rub each fillet generously with blackening seasoning on both sides. In the same skillet, add the remaining tablespoon of olive oil and heat over medium-high heat. Once hot, carefully place the seasoned fish fillets in the skillet. Cook for about 3-4 minutes on each side until the fish is cooked through and has a nice blackened crust.
Plating
- 4
Serve the Dish
Fluff the cooked rice with a fork and serve it as a bed on plates. Top with the sautéed vegetables and place the blackened fish fillets on top. Enjoy your blackened red fish with a side of your choice!