1Place 1 cup of rice and 2 cups water in a saucepan with no lid and bring to a boil over medium high heat.
1Turn heat down to low, cover with and leave for 14 minutes.
1With lid still on, remove saucepan from stove and let rest for 10 minutes.
1Add tatemada jalapeno salsa (to taste) to the rice, mix and fluff with a rice paddle.
For the Fish:
1PHeat the oven to 450 F
2PUse paper towels to pat-dry excess moisture from fish fillets. Set aside.
3PIn a bowl, combine melted butter, lemon juice and zest, and ½ tsp salt.
4PIn a large, heavy pan over medium high heat, heat the olive oil until hot. Once oil is sizzling, cook 2 fillets at a time to avoid overcrowding. Cook each side just until fish becomes opaque and is browned; lightly drizzle some of the lemon butter sauce as you cook. Take care not to over-cook.
