Creole Fish with Corn Spiced Rice & Dill Cream

Steps

1. Preheat BBQ to medium-high (if using). Bring a full kettle to the boil. Prep corn & cook rice. Heat a drizzle of oil in a medium pot on medium-high heat. Add corn and first measure of Creole spices, a pinch of salt and cook for 1 minute until fragrant. Add rice and boiling water measure to pot with corn and bring to the boil with a lid on. Reduce to lowest heat to cook for 12 minutes. Turn off heat and steam, covered, for 5 more minutes. Do not lift lid during cooking. Fluff up rice with a fork and season to taste. Set half the rice aside (this is leftover).
2. Prep veggies. In a bowl, toss tomato, spring onion and capsicum with a drizzle of oil and vinegar. Season to taste.
3. Prep fish. Pat fish dry, season and toss with remaining Creole spices.
4. Cook fish. When rice has 5 minutes steam time remaining, heat a fry-pan on medium-high heat with a drizzle of oil cook fish for about 2 minutes each side, until just cooked through. Remove from heat, add a knob of butter and swirl pan to coat fish. Alternatively, do this on the BBQ.
5. Serve fish with veggies, dill cream and rice on the side.