INGREDIENTS
fillets
2 tbsp olive oil, divided
1/2 tsp ground black pepper
1/2 tsp garlic powder
1/2 tsp cayenne
1/4 tsp cumin
1/2 tsp oregano
1 tsp paprika
3/4 tsp salt, divided
6 oz corn kernels
3 1/2 cups cooked medium-grain rice (from 1 3/4 cups uncooked)
1/4 cup scallions, chopped
1 tbsp lime juice
2 tbsp parsley, chopped
DIRECTIONS
Marinate the Sea Bass:
Add 1/2 tsp ground black pepper, 1/2 tsp garlic powder, 1/2 tsp cayenne, 1/4 tsp cumin, 1/2 tsp oregano, 1 tsp paprika, and 1/2 tsp salt to 24 oz fillets. Rub well to coat both sides evenly.
For the Blackened Sea Bass:
Mix the rice: In a large mixing bowl, add 3 1/2 cups cooked medium-grain rice, 6 oz corn kernels, 1 tbsp lime juice, 1/4 tsp salt, and 1 tbsp olive oil. Toss well.
Cook the sea bass: Add 1 tbsp olive oil to a skillet over medium heat, then place the fillets skin side down and cook for 8 minutes. Flip to the other side and cook for 3 more minutes.
Garnish and serve: Transfer the fillets to serving plates with mixed rice. Sprinkle 2 tbsp chopped parsley and 1/4 cup chopped scallions on top
