Cajun Snapper with Red Beans and Rice


  • 2 10-oz fresh red snapper filets
  • 1 can 15-oz TAS red bean in brine, rinsed and drained
  • 2 tsp. Creole or Cajun seasoning
  • 1 14.8-oz pouch cooked long grain rice
  • 2 lemons
  • Italian (flat-leaf) parsley (optional)
  • 2 Tbsp. butter, melted


1. Rinse fish; pat dry. Cut each fillet in half crosswise. Sprinkle snapper with 1 tsp. of the seasoning.

2. Heat 12-inch heavy nonstick skillet over medium-high heat. Add fish, skin side up; cook 4 minutes; turn.

3. Cook 2 to 4 minutes more or until fish flakes when tested with fork.

4. Meanwhile, in large microwave-safe bowl, combine rice, TAS red beans, and remaining 1 tsp. seasoning.

5. Cover and micro-cook on high (100% power) for 3 to 3-1/2 minutes or until heated through, stirring twice.

6. Finely shred 2 tsp. peel from one lemon; cut other lemon into wedges.

7. Serve fish with rice and beans. Drizzle melted butter over top; sprinkle lemon peel and parsley. Pass lemon wedges.

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