Mains
Blackened Creole Fish with Herb & Lemon Scented Rice
Prep 10 mins. /Cook 20 mins.
Makes 4
Average
Blackened Creole Fish with Herb & Lemon Scented Rice
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 fry pan 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.
More Tips
- Flavoured Butter can be prepared up to 2 days ahead of time and is also delicious spread on chicken fillets before cooking.
IN THIS RECIPE
Original Salted Butter
Salted butter is a versatile cooking staple. Expertly crafted at Cobden, Western Victoria, from only two natural ingredients, Australian cream and salt, to deliver a classic, pure creamery butter with a rich satisfying, five-star taste. This pure salted butter enhances the flavour of food while adding an exceptional creamy texture. Winner of Champion Butter at the 2020 Australian Grand Dairy Awards, this product sets the benchmark by which all other butters are judged. Western Star has been Crafting Butter in Victoria since 1926 when the leading butter makers in the Western District came together. Over 95 years later and trusted for generations, Western Star truly is Australia's Favourite.
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Runny white sauce?
If your white sauce isn’t thick enough, you can whisk in a little cornflour and water paste or begin again by making another roux and whisking in the runny white sauce in place of the milk.