Blackened red snapper with spicy Cajun rice
3
- Prep Time10 min
- Total Time25 min
- Makes4 servings
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 30g, Carbohydrates 46g, Fat 13g, Fibre 5g, Sodium 362mg.
Kitchen tip: The hot pan may become smoky as the fish cooks, so keep the exhaust fan on or open a window.
Chatelaine celebrates, inspires, informs and empowers. We know that Canadian women contain multitudes, and we cover all of the issues—big and small—that matter to them, from climate change to caregiving, Canadian fashion and what to cook now.
