About the Recipe

Ingredients
4 fish fillets
1 tablespoon extra virgin olive oil
For the Spice Blends
1 teaspoon Zesty Mottle Blend
1 teaspoon Bayou Blend
1 teaspoon black pepper1 teaspoon 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 teaspoons dried parsley
1 teaspoon 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 fire.
Allow rice to steam about 5 more minutes.


