Step 1

Preheat the oven to 375 degrees F.

Step 2

Heat a saute pan, or any large heavy pan with a tight-fitting lid, on the stove over medium heat. Add the butter.

Step 3

When the butter has melted, add the chopped onions, peppers and celery and cook, stirring occasionally, until softened (4-5 minutes).

Step 4

Stir in the rice, and toast until lightly browned, stirring frequently so it doesn't burn. Slowly pour in the chicken broth, add the salt, and stir.

Step 5

Simmer for 5 minutes on the stove, then cover with a tight-fitting lid. If your lid is not tight-fitting, cover the pan first with a sheet of aluminum foil, and then with the lid, to prevent steam from escaping.

Step 6

Bake 20-25 minutes until all the water is absorbed and the rice is tender.

Step 7

While the rice is cooking, in a small bowl, combine the paprika, onion powder, salt, thyme, black pepper, oregano, and cayenne.

Step 8

Sprinkle the fish generously with the spices on all sides, patting to make sure they adhere.

Step 9

Heat a large cast iron skillet over high heat until it is very hot. Add the oil, and place the fillets in the skillet. Work in batches if they do not all fit at once. Cook for about 3-4 minutes on the first side and gently lift a fillet with a spatula to check the color. Once they are a dark brown, flip and cook on the other side for about 2-3 minutes until cooked through. Serve over rice.