Cajun Snapper with Red Beans and Rice
10 ounces fresh red snapper filets
teaspoons Creole or Cajun seasoning
14.8 ounce pouch cooked long grain rice
15 ounce can red beans, rinsed and drained
Italian (flat-leaf) parsley (optional)
tablespoons butter, melted
- Rinse fish; pat dry. Cut each fillet in half crosswise. Sprinkle snapper with 1 teaspoon of the seasoning. Heat 12-inch heavy nonstick skillet over medium-high heat. Add fish, skin side up; cook 4 minutes; turn. Cook 2 to 4 minutes more or until fish flakes when tested with fork.
- Meanwhile, in large microwave-safe bowl, combine rice, beans, and remaining 1 teaspoon seasoning. Cover and micro-cook on high (100% power) for 3 to 3-1/2 minutes or until heated through, stirring twice.
- Finely shred 2 teaspoons peel from one lemon; cut other lemon into wedges.
- Serve fish with rice and beans. Drizzle melted butter over top; sprinkle lemon peel and parsley. Pass lemon wedges. Makes 4 servings.
Nutrition Facts(Cajun Snapper with Red Beans and Rice)
- Per serving:
- 447 kcal cal.,
- 11 g fat
- (4 g sat. fat,
- 1 g polyunsaturated fat,
- 2 g monounsatured fat),
- 68 mg chol.,
- 1055 mg sodium,
- 51 g carb.,
- 6 g fiber,
- 4 g sugar,
- 38 g pro.
- Percent Daily Values are based on a 2,000 calorie diet