Enjoy spiced fished fillets seared to perfection and served with the classic side dish of delicious rice cooked in a flavoured broth.


  • 6 fish fillets – use gilt head bream or snapper, not more than ¾” thick

  • 350g (3/4lb) clarified butter, melted

  • For the cajun spice mix

  • 1 tbsp paprika

  • 1 tsp salt

  • 1 tsp onion powder

  • 1 tsp garlic powder

  • 1 tsp cayenne powder

  • ¾ tsp finely ground black pepper

  • ¾ tsp finely ground white pepper

  • ½ tsp dried thyme

  • ½ tsp dried oregano

  • For the rice seasoning mix

  • 2 tsp ground red pepper

  • 1½ tsp salt

  • 1½ tsp black pepper

  • 1¼ tsp sweet paprika

  • 1 tsp mustard powder

  • 1 tsp ground cumin

  • ½ tsp dried thyme

  • ½ tsp dried oregano

  • For the rice

  • 2 tbsp unsalted butter, with a little oil

  • 125g (¼ lb) prawns

  • 2 bay leaves

  • 1 onion, finely chopped

  • 2 sticks celery, finely chopped

  • 1 green pepper, finely chopped

  • 2 cloves garlic, finely chopped

  • 25g (1 oz) unsalted butter

  • 500ml (18 fl oz) vegetable or fish stock

  • 150g (5½ oz) uncooked rice


  • 1.

    For the spice mix, mix spices very well, and store in an airtight container.

  • 2.

    Rinse the fish fillets and pat mostly dry with paper towel.

  • 3.

    Heat a large cast iron skillet/griddle pan over a very high heat until it is beyond the smoking stage and you see white ash in the bottom of the griddle pan, this will take about 10 minutes.

  • 4.

    Reserve 12 tbsp of the melted butter and keep warm. Dip the fillets in the remaining melted butter so that both sides are well coated then sprinkle the seasoning mix gently and evenly on both sides of the fillets, patting it on by hand. Place the fillets in the hot griddle pan and pour 1 tsp melted butter on top of each fillet – be careful the butter may flame up.

  • 5.

    Cook uncovered on the same high heat until the underside looks charred, about 2 mins then turn the fish over and again pour 1 tsp on the butter onto each fillet, cook until the fish is done, about 2 mins more.

  • For the rice:

  • 1.

    Combine all the seasoning mix ingredients in a small bowl and set aside.

  • 2.

    Place the butter and oil in a pan and when hot, add the prawns and bay leaves and cook over a high heat for about 6 mins, stirring occasionally.

  • 3.

    Stir in the seasoning mix, then add the onions, celery, peppers and garlic; stir thoroughly, scraping the pan bottom well. Add the butter and stir until it is melted. Reduce the heat to medium and cook for about 8 mins, stirring constantly and scraping the pan in case the mixture sticks.

  • 4.

    Add the stock and stir until any mixture sticking to the bottom of the pan become loose, cook for about 8 mins over a high heat, stirring once.

  • 5.

    Add the rice and stir thoroughly, cover the pan and turn the heat to very low, cook for 5 mins. 

  • 6.

    Remove from the heat and leave covered until the rice is tender, about 10 mins. Remove bay leaves and serve immediately.

Nutritional information

Nutritional analysis per serving (6 servings)

  • Energy 767kj
  • Fat Total 67g
  • Saturated Fat 41g
  • Protein 15g
  • Carbohydrate 27g
  • Sugar 1g
  • Sodium 689mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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