Cajun Snapper with Red Beans and Rice

By amt2mf

nutrition facts (Cajun Snapper with Red Beans & Rice)
Servings Per Recipe 4, Calories 438, Protein (gm) 36, Carbohydrate (gm) 41, Fat, total (gm) 16, Cholesterol (mg) 69, Saturated fat (gm) 7, Monosaturated fat (gm) 5, Polyunsaturated fat (gm) 1, Dietary Fiber, total (gm) 6, Sugar, total (gm) 1, Vitamin A (IU) 292, Vitamin C (mg) 2, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 1, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 16, Cobalamin (Vit. B12) (µg) 4, Sodium (mg) 544, Potassium (mg) 725, Calcium (DV %) 91, Iron (DV %) 2, Percent Daily Values are based on a 2,000 calorie diet

Ingredients

• 2 frankfurters, chopped
• 1-8.8 ounce package fully cooked rice
• 1/2 cup water
• 1 tablespoon salt-free Cajun seasoning
• 1 15 - 16 ounce can red beans, rinsed and drained
• Bottled hot pepper sauce (optional)
• 1 pound red snapper fillets, cut in 4 pieces
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• Fresh Italian (flat-leaf) parsley (optional)

Preparation

Step 1

1. In a medium saucepan, cook frankfurters over medium heat for 2 to 3 minutes, until heated through. Stir in rice, 1/2 cup water, and 1 teaspoon of the Cajun seasoning. Stir in beans and a dash of bottled hot pepper sauce. Cook, covered, for 15 minutes over medium-low heat.
2. Meanwhile, rinse fish; pat dry with paper towels. In a 12-inch skillet, melt the butter over medium heat. In a shallow dish combine flour and remaining 2 teaspoons Cajun seasoning. Press top side of fish into the flour mixture, then place fish, skin-side-down, in hot butter. Cook for 3 to 5 minutes, until skin is crisp. Carefully turn fish with a metal spatula. Cook for 3 to 5 minutes longer or until fish flakes easily with a fork.*
3. Serve fish over rice and beans. Drizzle with pan juices and snip fresh parsley over the top.