Grouper with Onion and Green Chilies Brown Butter on Red Beans and Rice

Ingredients

• 1.5 pounds Grouper - I'm fortunate to have a Father in law that shares his catch with me
• 2 sticks of Butter
• 1 small can Green Chilies 
• 1 small Onion
• 3 tbsp Olive Oil
• 1 can of Red Beans - liquid drained
• 2 cups Raw Rice
• 32 oz Broth - Any kind works
• Scott's Cajun Seasoning
• Salt

I need to explain myself before I start. This is not a traditional red beans and rice dish, this is just a quick  way to have red beans and rice (although not as good as the real thing).

In a 5 quart pot add red beans, rice 1/2 tbsp Scott's Cajun Seasoning, 1 tsp Salt and broth. Stir well and bring to a boil. Once boiling, cover and reduce heat to low (simmer) for 20 minutes. Once complete, remove from heat and allow to sit covered until meal is ready to be served.

Heat a skillet on a medium fire. Season both sides of the fish generously with Scott's Cajun Seasoning. Add 2 tbsp oil and carefully place the fish in the skillet. Cook fish evenly on both sides until fully cooked. the time depends on the thickness of the fish. Once done, remove fish.

In the same skillet, heat up 1 tbsp of oil and cook onions until are soft and clear. Add green chilies and cook for 2 minutes. remove from skillet. Add 2 sticks of butter to same skillet on medium low heat. Stir often. Butter should melt and start to cook giving off a nutty smell and changing colors. Be careful not to burn the butter this should take 5-6 minutes. Remove from heat and add onion and chilies.

I served the meal with the red beans and rice on the bottom of the plate, with the fish on top of the rice and spooned the brown butter over the fish spilling  onto the rice.

Enjoy!