Creole Fish with Corn Spiced Rice & Dill Cream

Steps

1. Preheat BBQ to medium-high (if using). Cook rice. Heat a drizzle of oil in a medium pot on medium-high heat. Add corn, first measure of Creole spices and a pinch of salt and cook, stirring for 1 minute, until fragrant. Add rice and water measure and bring to the boil with a lid on. Reduce to lowest heat to cook for 15 minutes. Turn off heat and steam, covered, for 8 more minutes. Do not lift lid during cooking. Fluff up rice with a fork and season to taste.
2. Prep salad. In a bowl, toss tomatoes, spring onion and capsicum with a drizzle of oil and vinegar. Season to taste.
3. Prep fish. Pat fish dry, remove any remaining scales or bones. Season and toss with remaining Creole spices.
4. Cook fish. When rice has 5 minutes steam time remaining, heat a drizzle of oil in a fry-pan 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.