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
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
Italian (flat-leaf) parsley (optional)
2 Tbsp. 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 with lemon peel and parsley. Pass lemon wedges.
- Main Dishes, Fish