Cajun Snapper
Source of Recipe
the Low-Salt Cookbook
List of Ingredients
Cajun Rub:
2 teaspoons fresh lemon juice
1 1/2 teaspoons low salt worcestershire sauce
12 teaspoons paprika
3/4 teaspoon chopped fresh thyme, or 1/4 tsp dried, crumbled
1/2 teaspoon red hot pepper sauce
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon salt
OTHER:
1 pound red snapper fillets or other lean white fish
vegetable oil spray
2 tablespoons water Recipe
For rub, in a small bowl, stir together all ingredients. Spoon rub onto each fillet; using back of a spoon, spread rub to coat one side of each fillet. Heat a large nonstick skillet over medium high heat. Remove skillet from heat and spray with cooking spray. (original recipe then adds 2 tsp. extra virgin olive oil to the skillet) Cook fillets, coated side down, for 4 minutes. Gently turn over fillets and cook for 3-4 minutes, or until fish is opaue in center and flakes easily when tested with a fork. Transfer fillets to a plate and reserve any pan residue. Add water to skillet, stirring well. Cook for 15-20 seconds, or until heated through. Spoon over fish.
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