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- 2 10 ounces fresh red snapper filets
- 2 teaspoons Creole or Cajun seasoning
- 1 14.8ounce pouch cooked long grain rice
- 1 15 ounce can red beans, rinsed and drained
- 2 lemons
- Italian (flat-leaf) parsley (optional)
- 2 tablespoons butter, melted
1. 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.
2. 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.
3. Finely shred 2 teaspoons peel from one lemon; cut other lemon into wedges.
4. Serve fish with rice and beans. Drizzle melted butter over top; sprinkle lemon peel and parsley. Pass lemon wedges. Makes 4 servings.
- Servings Per Recipe 4,
- cal. (kcal) 447,
- Fat, total (g) 11,
- chol. (mg) 68,
- sat. fat (g) 4,
- carb. (g) 51,
- Monosaturated fat (g) 2,
- Polyunsaturated fat (g) 1,
- fiber (g) 6,
- sugar (g) 4,
- pro. (g) 38,
- vit. A (IU) 292,
- vit. C (mg) 11,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 0,
- Pyridoxine (Vit. B6) (mg) 1,
- Folate (µg) 8,
- Cobalamin (Vit. B12) (µg) 4,
- sodium (mg) 1055,
- Potassium (mg) 662,
- calcium (mg) 111,
- iron (mg) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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