Cast-Iron Mahi Mayhem Over Buttery Rice Ruckus

Y'all gather 'round the porch table 'cause this here skillet full of fresh mahi mahi swimmin' in lemony butter with bright bell peppers, sweet onion, and j Free

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Ingredients

bell peppers - them sassy green and red bells that crunch like a screen door slammin' shut and bring the sweet heat
onion - a big ol' tear-jerkin' yellow onion that sweetens up like your granny's gossip after a sip of sweet tea
tomato - plump red tomatoes juicier than a gossip column at the church picnic
lemon - a bright yellow lemon that zings like a banjo string on a Saturday night
mahi mahi - fresh firm mahi mahi fillets that flake like butter and taste like the Gulf Coast on a good day
butter - creamy golden butter that melts smoother than a possum on a hot tin roof
white rice - fluffy long-grain white rice that soaks up sauce like a sponge at a family reunion

Directions

First off, grab yer cast-iron skillet and set it over medium heat on the stove like yer fixin' to start a campfire, then drop in a big ol' pat of that golden butter and let it sizzle till it foams up like a hound dog after a long chase.
While the butter's gettin' happy, chop up them sassy bell peppers into big chunks and toss 'em in the skillet to dance around till they start to blister and sing like a choir on Sunday.
Next slice that tear-jerkin' onion nice and thin, throw it in with the peppers, and stir it all around while you holler at the kids to set the table 'cause things are heatin' up fast.
Dice them plump red tomatoes and add 'em to the skillet so they burst and make a little sauce that smells like heaven's back porch.
Season the mahi mahi fillets with a squeeze of that zingy lemon right on top, then lay 'em gentle into the veggie party in the skillet like you're tuckin' in a baby for a nap.
Let the fish cook for about four minutes on the first side without pokin' it too much, givin' it time to get a nice golden crust like the edge of a good cornbread.
Flip them fillets careful-like with a spatula, add another pat of butter and another lemon squeeze, and let the other side cook till the fish flakes easy when you poke it with a fork.
Meanwhile cook up a pot of that fluffy white rice according to the bag, fluff it with a fork, and get ready to spoon it into bowls like you're servin' royalty at the county fair.
Spoon the mahi and all them buttery veggies right over the rice so every grain gets coated in that lemony goodness and the juices run together like old friends at a fishin' hole.
Finally let the whole skillet rest a minute while you holler 'supper's on' then serve it up hot with a big grin 'cause you just made magic in cast iron.

More free Instant plates and funny Southern recipes at chucklechow.com.