Cast-Iron Mahi Mahi Rice Skillet With Pepper Fire

Y'all gather round the porch 'cause this here skillet supper is fixin' to turn a regular Tuesday into a down-home celebration with flaky Gulf fish, sweet p Free

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Ingredients

Plump colorful bell peppers that look like they could win a county fair ribbon and taste sweeter than a stolen kiss
One big ol' stinky onion that makes grown men weep like they lost their best coonhound
Ripe juicy tomatoes redder than a sunburnt neck and ready to burst with flavor
A bright zesty lemon that puckers lips tighter than a jar of homemade pickles
Firm fresh mahi mahi fillets straight from the Gulf, flaky as a good lie on fishing day
A whole stick of creamy golden butter smoother than a Sunday sermon
Fluffy white rice that's been fluffing up all afternoon like a cloud after a summer rain

Directions

First off, rinse that white rice till the water runs clear as a mountain stream, then toss it in the cooker with a pinch of salt and let it steam while you handle the rest of the show.
Next, slice them bell peppers into strips wide enough to hold their own in the skillet, cussin' only when the juice squirts you in the eye like it always does.
Chop the onion into half-moons that make ya cry just enough to water the garden later, then dice up them tomatoes so they release their juices nice and slow.
Cut the lemon in half and set it aside like a secret weapon, then pat them mahi mahi fillets dry with a paper towel so they sear up golden instead of steamin' like a wet dog.
Fire up the cast-iron skillet over medium heat and drop in half that stick of butter till it bubbles and sings like a happy possum in a peach tree.
Lay the mahi mahi in the hot butter and let it sear four minutes per side till the edges get crispy and your kitchen smells like heaven's own fish fry.
Pull the fish out to rest on a plate, then toss the onion and bell peppers into the same skillet, stirrin' till they soften and the onion turns sweeter than your mama's tea.
Add the diced tomatoes and the rest of the butter, cookin' till everything turns saucy and the tomatoes start to break down like a bad pickup truck on a dirt road.
Fluff the cooked rice and dump it right into the skillet, stirrin' everything together so the rice soaks up all that lemony butter and veggie goodness like a sponge at a church supper.
Squeeze the lemon halves over the top, give it one last gentle stir, and plate it up with the mahi mahi perched proud on top like the king of the skillet.

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