Cajun Snapper with Red Beans & Rice
- In a medium saucepan cook frankfurters over medium heat for 2 to 3 minutes or until heated through. Stir in rice, the water, and 1 teaspoon of the Cajun seasoning. Stir in beans and, if desired, a dash of bottled hot pepper sauce. Cook, covered, for 15 minutes over medium-low heat.
- Meanwhile, rinse fish; pat dry with paper towels. In a 12-inch skillet melt butter over medium heat. In a shallow dish combine flour and remaining 2 teaspoons Cajun seasoning. Press top side of fish portions into the flour mixture, then place fish, skin side down, in hot butter. Cook for 3 to 5 minutes or until skin is crisp. Carefully turn fish with a metal spatula. Cook for 3 to 5 minutes more or until fish flakes easily when tested with a fork.*
- Serve fish over rice and beans. if desired, drizzle with pan juices and sprinkle with snipped fresh parsley.
From the Test Kitchen
If you like, add 2 tablespoons water to the skillet. Cook and stir to removed any browned bits. Drizzle over fish and rice.
Nutrition Facts (Cajun Snapper with Red Beans & Rice)
- Per serving:
- 438 kcal cal.,
- 16 g fat
- (7 g sat. fat,
- 1 g polyunsaturated fat,
- 5 g monounsatured fat),
- 69 mg chol.,
- 544 mg sodium,
- 41 g carb.,
- 6 g fiber,
- 1 g sugar,
- 36 g pro.
- Percent Daily Values are based on a 2,000 calorie diet