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Cajun Snapper w/ Red Beans & Rice




Source of Recipe


Bernice


List of Ingredients




Cajun Snapper w/Red Beans & Rice


2 - 10 oz red snapper filets
2 teaspoons Creole or Cajun seasoning, dividied
1 - 14.8 oz pouch cooked long-grain rice
1 - 15 oz can red beans, rinsed & drained
2 lemons
Italian flat-leaf parsley (optional)
2 tablespoons butter, melted


Recipe




Rinse the fish, then pat it dry.

Cut each filet in half crosswise.

Sprinkle the snapper with 1 teaspoon of the seasoning.

Heat a 12 inch heavy non-stick skillet over medium-high heat.

Add the snapper, skin side up.

Cook for 4 minutes, then turn the fish over.

Cook for 2 to 4 minutes, or until the fish flakes when tested with a fork.

Meanwhile, in a large microwave-safe bowl, combine the rice, beans & the remaining 1 teaspoon of seasoning.

Cover & microwave on HIGH (100% power) for 3 to 3 1/2 minutes, or until heated through, stirring twice.

Finely shred 2 teaspoons of peel from one of the lemons.

Cut the other lemon into wedges.

Serve the snapper with the rice & beans.

Drizzle the melted butter over top of the entire dish.

Sprinkle with lemon peel & parsley.

Pass around the lemon wedges.