About the Recipe

Ingredients
4 fish fillets
1 TBSP extra virgin olive oil
For the Spice Blends
1 tsp of HS Creations' Zesty Mottle Blend
1 tsp of HS Creations' Bayou Blend
1 tsp black pepper
1 tsp garlic powder pinch of cayenne pepper (optional)
1 lemon juiced
1/2 stick of butter
sliced lemon wedges
For the Rice
4 1/2 Cups chicken broth
3 Cups rice
1 lemon juiced
1 stick butter
2 tsp dried parsley
1 tsp black pepper
Directions
Instructions
Rinse fish and pat dry
Mix Spices Blends and set aside
Coat fish and olive oil and lemon juice
Season both sides of fish with Spices Blends. Marinate fish in the refrigerator covered for 1 hour.
Preheat oven to 425 degrees
Remove fish from refrigerator
Bring to room temperature
Top fish with butter wedges and sliced lemon
Bake fish at 425 degrees for 25 minutes
Broil for 2 minutes to brown the top of the fish
To Prepare Rice
Add broth, butter, lemon juice, parsley and spices to water, bring to boil
Stir in rice, cover, reduce heat to low and cook 17 minutes
Turn off heat
Allow rice to steam about 5 more minutes


