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Fast & Easy Dinner: Cajun Snapper With Red Beans and Rice

Fast & Easy Dinner: Cajun Snapper With Red Beans and Rice


Tonight take a trip down to the bayou in the comforts of your own kitchen. This incredibly uncomplicated recipe takes key Cajun flavors and turns them into a classic, hearty dish. Rice is tossed with red beans and Creole seasoning before being topped with pan-seared snapper. If your local fish monger does not have snapper, simply substitute another flaky white fish. Sound enticing? Get the recipe when you read more.

Cajun Snapper With Red Beans and Rice

Cajun Snapper With Red Beans and Rice

Cajun Snapper With Red Beans and Rice

Ingredients

2 10-oz. fresh red snapper fillets
2 tsp. Creole or Cajun seasoning
1 14.8-oz. pouch cooked long grain rice
1 15-oz. can red beans, rinsed and drained
2 lemons
Italian (flat-leaf) parsley (optional)
2 Tbsp. butter, melted

Directions

  1. Rinse fish; pat dry. Cut each fillet in half crosswise. Sprinkle snapper with 1 teaspoon of the seasoning.
  2. 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.
  3. 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.
  4. Finely shred 2 teaspoons peel from one lemon; cut other lemon into wedges.
  5. Serve fish with rice and beans. Drizzle melted butter over top; sprinkle with lemon peel and parsley. Pass lemon wedges.

Serves 4.

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