Start by thawing the fish fillets if frozen and pat them dry with a paper towel. Generously coat both sides of each fillet with blackening seasoning.

Place a well-seasoned cast-iron skillet or non-stick pan on the stove over medium-high heat for about 3-4 minutes until it's hot. Add olive oil (or butter) when ready.

Carefully place the seasoned fish fillets in the hot skillet and cook for 3-5 minutes until a crispy crust forms. Flip and cook the other side for another 3-5 minutes.

Prepare the rice according to package instructions, usually bringing water to a boil and then simmering for about 15-20 minutes until fluffy.

Once the fish is cooked and the rice fluffy, plate the rice topped with the blackened fish fillets and serve with vegetables or salad.