Blackened red snapper with spicy Cajun rice

Prep 10 min
Total 25 min
Serves 4

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3 tbsp
onion, chopped
garlic cloves, minced
green bell pepper, chopped
3 1/2 tbsp
Cajun seasoning mix, such as Clubhouse, divided
2 tbsp
3/4 cup
basmati rice
3/4 cup
frozen peas
3/4 cup
frozen corn kernels
450 g
red snapper fillets, cut into large pieces, patted dry
green onions, thinly sliced


  • HEAT a medium saucepan over medium. Add 1 tbsp oil, then onion, garlic, green pepper and 1 1/2 tbsp Cajun seasoning. Cook, stirring occasionally, until vegetables soften, about 4 min. Stir
    in tomato paste, rice and 1 1/2cups water. Bring to a boil, then cover. Reduce heat to medium-low and simmer until rice is tender, 10 min. Stir in peas and corn and continue to cook, covered, until vegetables are heated through, about 2 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 medium. 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.

Kitchen tip: The hot pan may become smoky as the fish cooks, so keep the exhaust fan on or open a window.


Calories 413, Protein 30 g, Carbohydrates 46 g, Fat 13 g, Fibre 5 g, Sodium 362 mg.

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