Blackened red snapper with spicy Cajun rice

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PREP TIME

10 min

TOTAL TIME

25 min

Serves

4

Blackened red snapper with spicy Cajun rice

Photo, Erik Putz.


Ingredients

  • 3 tbsp canola oil
  • 1 onion , chopped
  • 2 garlic cloves , minced
  • 1 green bell pepper , chopped
  • 3 1/2 tbsp Cajun seasoning mix , such as Clubhouse, divided
  • 2 tbsp tomato paste
  • 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
  • 2 green onions , thinly sliced

Instructions

  • 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.

Nutrition (per serving)

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

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

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