Creole Fish with Corn Spiced Rice & Dill Cream

Steps

1. Preheat BBQ to medium-high (if using). Bring a full kettle to the boil. Cook rice. Heat a drizzle of oil in a pot on medium-high heat. Add corn and first measure of Creole spices and cook, stirring for 1 minute, until fragrant. Add rice and boiling water measure 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. Fluff up rice with a fork and season to taste. Keep plain for fussier little foodies.
2. Prep salad. In a bowl, toss tomatoes, spring onion and capsicum with a drizzle of oil and vinegar. Season to taste. Keep veggies separate for fussier little foodies.
3. Prep fish. Pat fish dry, remove any remaining scales or bones. Season and toss with remaining Creole spices. Keep some fish plain for fussier little foodies.
4. Cook fish. When rice has 5 minutes steam time remaining, heat a drizzle of oil in a frypan on medium-high heat. 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 rice with fish, salad and dill cream. Serve with tomato sauce for fussier little foodies.