Rinse the rice under cold water until water runs clear. In a medium saucepan, combine rinsed rice, 4 cups water, 1 tsp salt and 1 tbsp butter. Bring to a boil over medium-high heat, then reduce heat to low, cover and simmer for 15–18 minutes until water is absorbed and rice is tender. Remove from heat and let rest, covered, for 5 minutes; fluff with a fork.

Mango Salsa (optional topping)

Combine diced mango, red bell pepper, red onion, chopped cilantro, lime juice, minced jalapeño and 1/2 tsp salt in a bowl. Taste and adjust lime or salt as needed. Chill while preparing other components so flavors meld.

Tuscan Salsa (optional topping)

In a bowl, mix halved cherry tomatoes, chopped roasted red peppers, minced garlic, chopped basil, olive oil, balsamic vinegar, 1/2 tsp salt and 1/4 tsp black pepper. Stir and let sit 10–15 minutes to marry flavors.

Crawfish Cream Sauce (optional topping)

In a skillet over medium heat, melt 2 tbsp butter. Add minced shallot and 1 tsp garlic; sauté 1–2 minutes until fragrant. Sprinkle 1 tbsp flour and cook 1 minute, stirring. Slowly whisk in 1 cup stock until smooth, then add 1/2 cup heavy cream. Simmer gently 3–5 minutes until slightly thickened. Stir in cooked crawfish tails, 1/2 tsp cajun seasoning, 1 tsp lemon juice, 1/2 tsp salt and 1/4 tsp black pepper. Warm through, taste and adjust seasoning. Keep warm on low.

Blackened Redfish

Pat fish fillets dry with paper towels. Lightly brush both sides with 2 tbsp olive oil.

In a small bowl, combine 2 tsp paprika, 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp dried oregano, 1 tsp dried thyme, 1 tsp cayenne pepper, 1 tsp black pepper and 1 tsp salt. Adjust cayenne to taste for heat.

Generously rub the spice mix onto both sides of each fillet, pressing so it adheres.

Heat a large heavy skillet (cast iron preferred) over medium-high heat until very hot. Add 1 tbsp butter and swirl to coat. Place fillets in the skillet (do not overcrowd). Cook 3–4 minutes on the first side without moving, until a dark, crisp crust forms. Carefully flip and cook 2–4 minutes on the second side until fish is opaque and flakes easily (internal temp ~145°F / 63°C). Remove fish to a warm plate.

Lemon Butter (optional topping)

In a small saucepan over low heat, melt 4 tbsp butter with 1 tsp minced garlic until fragrant (30 seconds to 1 minute). Whisk in 2 tbsp lemon juice and 1 tsp lemon zest. Season with 1 tsp salt and 1/2 tsp black pepper. Keep warm; spoon over cooked fish when serving.

Vegetable Side

Preheat oven to 425°F (220°C) or heat a large skillet. Toss broccoli florets with 1 tbsp olive oil, 1/2 tsp salt and 1/4 tsp black pepper. For oven: spread on a sheet pan and roast 12–15 minutes until tender-crisp and edges are lightly browned. For skillet: cook over medium-high heat, stirring occasionally, 6–8 minutes until tender-crisp. Finish with optional lemon wedges.

Plating & Garnish

Place about 1/2 cup (heaping) cooked rice per serving on each plate. Top rice with a blackened redfish fillet. Spoon your choice of topping over the fish: 2–3 tbsp Lemon Butter, 1/3 cup Mango Salsa, 1/3 cup Tuscan Salsa, or 1/3 cup Crawfish Cream Sauce. Arrange roasted broccoli alongside.

Sprinkle chopped parsley or cilantro over the dish and serve immediately with lemon wedges on the side if desired.