2 (10-oz) fresh red snapper filets
2 t Creole or Cajun seasoning
2 c cooked long grain rice
15 oz can red beans, rinsed and drained
Italian (flat-leaf) parsley (optional)
2 T butter, melted
Rinse fish; pat dry. Cut each fillet in half crosswise. Sprinkle snapper with 1 t of the seasoning. Heat 12" heavy nonstick skillet over medium-high heat. Add fish, skin side up; cook 4 minutes; turn. Cook 2 to 4 minutes more or until fish flakes when tested with fork.
Meanwhile, in large microwave-safe bowl, combine rice, beans and remaining 1 teaspoon seasoning. Cover and micro-cook on high (100% power) for 3 to 3-1/2 minutes or until heated through, stirring twice.
Finely shred 2 t peel from one lemon; cut other lemon into wedges.Serve fish with rice and beans. Drizzle melted butter over top; sprinkle lemon peel and parsley. Pass lemon wedges.
Time: 30 minutes Serves: 4
This is an adapted BHG recipe. You can use whatever fish you have on hand. Original recipe: http://www.bhg.com/recipe/seafood/cajun-snapper-with-red-beans-and-rice/.