Saturday, February 21, 2009

Cajun Snapper

  • 2 10-oz. fresh red snapper fillets
  • 2 tsp. Creole or Cajun seasoning
  • 2 lemons
  • Italian (flat-leaf) parsley (optional)
  • 2 Tbsp. butter, melted
Rinse fish; pat dry. Cut each fillet in half crosswise. Sprinkle snapper with 1 teaspoon of the seasoning. Heat 12-inch 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.

Finely shred 2 teaspoons peel from one lemon; cut other lemon into wedges. Drizzle melted butter over top; sprinkle lemon peel and parsley. Pass lemon wedges. Makes 4 servings.

From Better Homes and Gardens
Submitted by Shelli

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