Red Snapper with Rice & Beans

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.

Red Snapper with Rice & Beans
Servings: 4 Prep 10 mins Cook 12 mins


Beans and Rice:
  • 1 14 ounce can light coconut milk
  • 1 scallion, sliced
  • 1 sprig fresh thyme
  • 1 clove garlic, crushed
  • 1 1/4 teaspoons salt
  • 1/2 teaspoon hot pepper sauce
  • 1 cup white rice
  • 1 15 1/2 ounce can kidney beans, drained and rinsed
Red Snapper:
  • 2 plum tomatoes, chopped
  • 2 tablespoons butter
  • 2 tablespoons ketchup
  • 1 medium onion, sliced
  • 2 scallions, sliced
  • 3 sprigs fresh thyme
  • 1 clove garlic, crushed
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 4 red snapper fillets (1-1/2 pounds)
  • 1/2 teaspoon cornstarch

Make It

Beans and Rice:

1. 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.

Red Snapper:

2. 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.

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

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

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 621, chol. (mg): 78, carb. (g): 66, fiber (g): 9, pro. (g): 46, sodium (mg): 1178, Percent Daily Values are based on a 2,000 calorie diet.