Blackened Fish with Dirty Rice
American dinner for one, on the table in 28 minutes. There's a kick to it.
Per portion
Calories from protein 24%, carbs 37%, fat 39%. Estimated from the ingredients.
Roughly £3.40 a portion.
Method
- 1
Mix the paprika, cayenne, garlic powder, thyme, oregano and ½ tsp salt together and press firmly onto both sides of the fish fillet.
- 2
Heat half the oil in a frying pan over high heat and cook the fish for 2–3 minutes per side until blackened and cooked through. Set aside.
- 3
Add the remaining oil to the pan and fry the chorizo, onion, pepper and celery for 8 minutes until soft and translucent.
- 4
Stir in the cooked rice and toss well for 2–3 minutes to heat through and pick up the spiced oil.
- 5
Season to taste, then serve the dirty rice topped with the blackened fish, with the lemon wedge for squeezing.
Cook's notes
- Sizes. Vegetables, fruit and eggs are medium unless the recipe says otherwise. A tin is a standard 400g tin.
- Dairy. Salted or unsalted butter both work; with salted, go easy on any extra salt. Use full-fat soured cream, crème fraîche and yoghurt in anything hot, as low-fat versions split.
- Stock. A cube or pot made up as the packet says. Cubes are salty, so taste before adding more salt.
- Heat. Medium means a gentle sizzle, not spitting. High means the oil shimmers before the food goes in. A simmer is a few lazy bubbles, not a rolling boil. Leave the lid off unless the recipe says to cover.
- Pans. A small saucepan is about 16cm and a frying pan about 24cm. Sauces reduce faster in a wider pan, so go by how it looks rather than the clock.
- Doneness. Chicken and turkey should reach 75°C in the thickest part, pork 65 to 70°C, and beef steak 55°C for medium-rare. Rest steaks and chops for a few minutes before slicing.
- Finishing. Taste before serving. Most dishes want a pinch more salt, and a squeeze of lemon or a splash of vinegar lifts anything rich.
- Leftovers. Cool quickly, cover and keep in the fridge for up to 2 days, then reheat until piping hot. Cooked rice keeps for 1 day and should only be reheated once.
solosupper.co.uk/recipes/blackened-fish-with-dirty-rice/
