3 1/2 tbsp
, such as Clubhouse, divided
red snapper fillets
, cut into large pieces, patted dry
, 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.
Nutrition (per serving)
- 30 g,
- 46 g,
- 13 g,
- 5 g,
- 362 mg.
Kitchen tip: The hot pan may become smoky as the fish cooks, so keep the exhaust fan on or open a window.