Blackened Fish & Rice Stack

Ingredients

For the Blackened Fish:
4 white fish fillets such as tilapia, cod, haddock, or snapper
1 tablespoon olive oil
1 tablespoon paprika
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon black pepper
1/2 teaspoon salt
1/4 teaspoon cayenne pepper, optional
1 tablespoon lemon juice

For the Rice:
2 cups cooked long-grain white rice
1 tablespoon butter
2 tablespoons fresh parsley, chopped
1 tablespoon lemon juice
1/4 teaspoon salt
1/4 teaspoon black pepper

For the Creamy Sauce:
1/3 cup mayonnaise
2 tablespoons sour cream or Greek yogurt
1 tablespoon lemon juice
1 teaspoon Dijon mustard
1 small garlic clove, minced
1 tablespoon fresh parsley, chopped
Salt and black pepper to taste

For Garnish:
Fresh parsley
Lemon wedges
Sliced green onions
A pinch of smoked paprika

Instructions

1. Pat the fish fillets dry with paper towels. Brush both sides lightly with olive oil.
2. In a small bowl, combine paprika, smoked paprika, garlic powder, onion powder, thyme, oregano, black pepper, salt, and cayenne pepper.
3. Coat both sides of each fish fillet generously with the seasoning mixture.
4. Heat a large skillet over medium-high heat. Add a little olive oil and place the fish in the hot skillet.
5. Cook for about 3–4 minutes per side, depending on thickness, until the outside is deeply browned and the fish flakes easily with a fork. Drizzle with lemon juice and remove from the heat.
6. For the rice, combine the cooked rice with butter, parsley, lemon juice, salt, and black pepper. Mix gently until well combined and warm.
7. Make the sauce by mixing mayonnaise, sour cream or Greek yogurt, lemon juice, Dijon mustard, garlic, parsley, salt, and black pepper.
8. To assemble the stack, place a round food mold or small bowl in the center of a plate. Add a layer of seasoned rice and gently press it down.
9. Place a piece of blackened fish on top of the rice. Add a small spoonful of creamy sauce over the fish.
10. Carefully remove the mold. Garnish with fresh parsley, green onions, smoked paprika, and a lemon wedge.
11. Serve immediately while the fish and rice are warm.

Nutrition Information

Approximate nutrition per serving, based on 4 servings:

Calories: 520
Protein: 35 g
Carbohydrates: 48 g
Fat: 20 g
Saturated Fat: 5 g
Fiber: 2 g
Sugar: 2 g
Sodium: 720 mg
Cholesterol: 95 mg

Nutrition will vary depending on the type of fish, rice, mayonnaise, and portion sizes used.

Q&A

Q: What fish is best for this recipe?
A: Cod, tilapia, haddock, snapper, or mahi-mahi all work well.

Q: Can I use brown rice?
A: Yes. Brown rice adds more fiber and a slightly nuttier flavor.

Q: How do I know when the fish is done?
A: The fish should be opaque in the center and flake easily with a fork. For food safety, fish should reach 145°F (63°C) internally.

Q: Can I make this recipe without mayonnaise?
A: Yes. Use Greek yogurt or sour cream for a lighter creamy sauce.

Q: Can I make the fish in an air fryer?
A: Yes. Cook seasoned fish at 400°F (200°C) for about 8–12 minutes, depending on thickness.

Q: Can I prepare the rice ahead of time?
A: Yes. Cooked rice can be prepared ahead and refrigerated, then reheated before assembling.

Q: Is this recipe spicy?
A: It has a mild-to-medium kick from the blackened seasoning. Reduce or omit the cayenne for a milder version.

Q: Can I add vegetables?
A: Yes. Steamed broccoli, roasted bell peppers, corn, spinach, or sautéed zucchini pair well with the fish and rice.

Q: How should I store leftovers?
A: Refrigerate the fish and rice in airtight containers and use within 3 days. Reheat thoroughly before serving.