Ingredients:
• 1 pound swiai filet
• 2 teaspoons Creole or Cajun seasoning, divided
• 2 cups cooked long grain rice
• 1 (15 oz) can red beans, rinsed and drained
• 2 lemons
• 2 TB spoons butter, melted
Directions:
• Rinse the Swai fillets under cold water and pat them completely dry with paper towels.
• Cut each fillet in half crosswise to create even, manageable portions.
• Evenly dust the fish with 1 teaspoon of the Creole seasoning, gently pressing it into the flesh so it adheres.
• Heat a large, 12-inch heavy nonstick skillet over medium-high heat.
• Once the pan is hot, add the seasoned fish fillets.
• Sear undisturbed for 4 minutes, then carefully flip them over.
• Cook for an additional 2 to 4 minutes, or until the fish is beautifully opaque and flakes easily when tested with a fork.
• While the fish is searing, combine the cooked long-grain rice, rinsed red beans, and the remaining 1 teaspoon of Creole seasoning in a large microwave-safe bowl.
• Cover the bowl and microwave on high for about 2 minutes, stopping to stir twice, until the mixture is steaming and heated completely through.
• Finely shred 2 teaspoons of yellow zest from one of the lemons. Cut the remaining lemon into thick wedges for serving.
To plate, spoon a generous bed of the hot red beans and rice onto each dish and top with a seared Swai fillet. Elegantly drizzle the melted butter over the fish, top with a sprinkle of fresh lemon zest, and serve immediately with the lemon wedges on the side for squeezing.
