Ingredients:

• 1 cup basmati rice
• 2 mahi mahi filets
• 1 zucchini, sliced
• 1 lemon (zest and juice)
• 2 tablespoons butter
• 2 cloves garlic, minced
• Salt and pepper to taste
• Old Bay seasoning
• Chef Paul Blackened Redfish seasoning
• 1 Teaspoon of Parsley 

Instructions:

1. Prepare the Rice:
   • Rinse the basmati rice under cold water until the water runs clear.
   • In a pot, add 2 cups of water, a pinch of salt, and the rinsed rice. Bring to a boil.
   • Once boiling, reduce heat to low, cover, and simmer for about 15 minutes or until the rice is tender and the water is absorbed.
   • Fluff the rice with a fork and stir in the lemon zest, half of the lemon juice, and 1 tablespoon of butter. Sprinkle with parsley. Set aside.
2. Cook the Mahi Mahi:
   • Pat the mahi mahi fillets dry with paper towels.
   • Season both sides of the fillets generously with Old Bay seasoning and Chef Paul Blackened Redfish seasoning.
   • Heat 1 tablespoon of butter in a large skillet over medium-high heat.
   • Add the fillets to the skillet and cook for about 3-4 minutes per side, or until the fish is opaque and flakes easily with a fork. Remove from the skillet and set aside.
3. Sauté the Zucchini:
   • In the same skillet, add a bit more butter if needed and the minced garlic. Sauté for about 1 minute until fragrant.
   • Add the sliced zucchini to the skillet. Season with salt and pepper.
   • Cook for about 5-7 minutes, stirring occasionally, until the zucchini is tender and slightly golden.
4. Assemble and Serve:
   • Plate a serving of lemon butter rice.
   • Top with a mahi mahi fillet.
   • Add a side of sautéed zucchini.
   • Drizzle the remaining lemon juice over the dish for a fresh burst of flavor.