In a large deep skillet, add 1 tbs butter. Melt over medium heat. Add beef for the rice. Season with salt and pepper. Cook until browned. Set aside on a plate.

Drain grease wipe out pan with a paper towel and put back on burner. Add 2 tbs butter and chopped onion. Cook onion until it starts to sweat. Turn down heat to med low and let onion caramelize a bit.

While onion is cooking wash and cut fish into 6 oz portions. Dry with a paper towel and set on a baking sheet. Mix all of the blackened seasonings in a bowl. Reserve 2 tbs for the rice and rub fish with the rest. Coat both sides well and let rest a couple minutes on the baking sheet.

When onion is fairly caramelized, add dry rice to the pan. Stir well and fry the rice until it starts to brown. Add beef back in the pan with the 2 reserved tbs of blackened seasoning and the rest of the rice ingredients. Stir well. Bring to a simmer, cover. Turn heat as low as possible to keep a simmer. Simmer around 20 minutes or until most of water is absorbed. Turn off heat, but let rice stay on the cooling burner for another 10 minutes.

Serve fish over rice, garnish with lemon wedges and fresh chopped chives. Enjoy