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Cajun-Style Snapper With Confetti Rice

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Cajun-Style Snapper With Confetti Rice Recipe
Nutrition Facts*
Serving Size
14 Recipe
Servings Per Recipe
4
Amount Per Serving
Calories
549
Calories from Fat
72
% Daily Value
Total Fat
8g
12%
Saturated Fat
1g
5%
Trans Fat
0g
Cholesterol
63mg
21%
Sodium
532mg
22%
Total Carbohydrates
70g
23%
Dietary Fiber
9g
36%
Sugars
5g
Protein
47g
Calcium
26mg
3%

Number of servings: 4

Calories per serving: 549

Preparation time: 30 min

Total time: 30 min

Ingredients

1 tsp lemon juice

1 tsp Worcestershire sauce

1 tsp paprika

1 tsp thyme

12 tsp garlic powder

12 tsp onion powder

12 tsp salt, divided

2 cups instant brown rice, cooked according to directions without salt or fat

Nonstick cooking spray

1 12 tbsp olive oil, divided

8 green onions, sliced

1 cup diced red bell pepper

1 cup diced green bell pepper

34 cup frozen whole-kernel corn

1 (15-oz) can low-sodium kidney beans, drained and rinsed

1 12 lb red snapper fillets

14 cup water

14 cup chopped fresh parsley

Directions

1. In a small bowl, combine lemon juice, Worcestershire sauce, paprika, thyme, garlic powder, onion powder, and 14 tsp salt. Mix into a paste and spread evenly to coat 1 side of the snapper fillets. Set aside.

2. Spray a large skillet with nonstick cooking spray. Place the skillet over medium-high heat and add 12 tbsp olive oil. When oil is hot, add green onions and bell peppers. Sauté 1 minute. Add corn and cook 2 minutes.

3. Add kidney beans and remaining 14 tsp salt. Mix well and stir 1 minute to heat through. Mix in hot cooked brown rice. Cover. Set aside and keep warm.

4. Spray another large skillet with nonstick cooking spray. Place the skillet over medium-high heat and add remaining 1 tbsp olive oil. When oil is hot, add fillets coated side down. Cook 3 to 4 minutes. Turn and cook 2 to 3 minutes longer. Add water to the skillet and spoon liquid over fish.

5. Serve fillets with confetti rice and top both with parsley.

Makes 4 servings.

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