This 30-minute meal is reminiscent of the Creole-style dishes from New Orleans. Red snapper fillets poach in a sauce made with fresh plum tomatoes and are served with red beans and rice, another Louisiana specialty.

Source: Family Circle
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Ingredients

Beans and Rice:
Red Snapper:

Directions

Beans and Rice:
  • In a medium-size saucepan, stir beans, coconut milk, scallion, thyme, garlic, salt and hot pepper sauce. Bring to a boil over medium-high heat. Stir in rice and reduce heat to medium. Cook for about 12 minutes or until rice is tender.

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Red Snapper:
  • In a large, deep skillet, stir in tomatoes, butter, ketchup, onion, scallions, thyme, garlic, garlic powder, onion powder and 1-1/4 cups water. Place fish fillets on top. Bring liquid to a boil over medium-high heat.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • Immediately reduce heat to medium and simmer, uncovered, for about 10 minutes or until fillets flake easily with a fork.

Instructions Checklist
  • Stir together cornstarch with 1 teaspoon water and add to skillet. Boil for 1 minute. Keep warm until ready to serve.

Nutrition Facts

621 calories; cholesterol 78mg; sodium 1178mg; carbohydrates 66g; fiber 9g; protein 46g.

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