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    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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