3 1/2 tbsp
1 1/2 cups
1 1/2 cups
, such as peas, carrots and beans
red snapper fillets
, cut into large pieces, patted dry
, thinly sliced
- HEAT 1 tbsp oil in a medium saucepan over medium. Add onion, garlic, green pepper and 1 1/2 tbsp Cajun seasoning. Cook, stirring occasionally, until softened, 4 min. Stir in tomato paste, rice and water. Bring to a boil, then cover, reduce to medium-low and simmer 17 min. Stir in vegetables and continue to cook, covered, until vegetables are heated through and rice is tender, 3 to 4 min.
- SPREAD remaining 2 tbsp Cajun seasoning on a plate. Coat fish with seasoning.
- HEAT remaining 2 tbsp oil in a large non-stick frying pan over high. Add fish and cook until a dark crust forms, 1 to 2 min per side. Remove from pan. Stir green onions into rice, then serve with fish.
Chatelaine Quickies: Provencal pan salmon
Nutrition (per serving)
- 39 g,
- 48 g,
- 13 g,
- 5 g,
- 368 mg.
- Excellent source of
- vitamin A
Kitchen Tip: Look for Cajun seasoning in the spice aisle of your grocery store.
Kitchen Tip: The hot pan may become smoky as the fish cooks, so keep the exhaust fan on or open a window.