Cajun-Spiced Blackened Cod with Red Beans and Rice

Prepare the vegetables by washing and finely dicing 1 medium green bell pepper, 1 small yellow onion, and 1 celery rib. Peel and mince 2 garlic cloves.

Heat 1 tbsp vegetable oil in a medium saucepan over medium heat. Add the diced bell pepper, onion, celery, and minced garlic. Sauté for 5 minutes until the vegetables are softened and fragrant.

Stir 1 cup uncooked long-grain white rice, 15 oz drained and rinsed red kidney beans, and 2 cups low-sodium chicken broth into the saucepan. Season with a pinch of salt and black pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 15 to 18 minutes until the rice is tender and the liquid is absorbed.

While the rice cooks, prepare the fish. Pat 1.25 lb raw cod fillets completely dry with paper towels. Rub both sides of the 3 cod portions generously with 2 tbsp Cajun seasoning, pressing it gently into the flesh to adhere.

Heat a heavy cast-iron skillet over high heat until it is smoking hot. Add 2 tbsp unsalted butter and swirl to coat the pan.

Immediately add the seasoned cod fillets to the hot skillet. Sear without moving for 3 to 4 minutes to form a dark, blackened crust. Carefully flip the fillets and cook for another 2 to 3 minutes on the second side, until the fish flakes easily with a fork and is opaque throughout.

Divide the hot red beans and rice among three plates, top each with a blackened cod fillet, and serve immediately.