Red Snapper with Rice & Beans
Recipe from
Family Circle
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.
Ingredients
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Beans and Rice:see savings
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1 can (14 ounces)light coconut milksee savings
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1 scallionslicedsee savings
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1 sprigfresh thymesee savings
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1 clovegarlic, crushedsee savings
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1-1/4 teaspoonssaltsee savings
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1/2 teaspoonhot pepper saucesee savings
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1 cupwhite ricesee savings
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1 can (15-1/2 ounces)kidney beans, drained and rinsedsee savings
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Red Snapper:see savings
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2plum tomatoes, choppedsee savings
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2 tablespoonsbuttersee savings
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2 tablespoonsketchupsee savings
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1 medium-sizeonion, slicedsee savings
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2 scallionsslicedsee savings
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3 sprigsfresh thymesee savings
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1 clovegarlic, crushedsee savings
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1/2 teaspoongarlic powdersee savings
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1/2 teaspoononion powdersee savings
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4red snapper fillets (1-1/2 pounds)see savings
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1/2teaspoon cornstarchsee savings
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Directions
1.
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.
2.
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.
3.
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 information
Per serving: Calories 621, Cholesterol 78 mg, Sodium 1178 mg, Carbohydrate 66 g, Fiber 9 g, Protein 46 g. Percent Daily Values are based on a 2,000 calorie diet.
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