Fried Red Snapper w/ Hash Browns and Golden Hominy

April 5, 2019 at 6:31 PM | Posted in fish, Zatarain's | Leave a comment
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Today’s Menu: Fried Red Snapper w/ Hash Browns and Golden Hominy

 

Skipped Breakfast this morning, not really hungry. I did  just have a cup of Bigelow Decaf Green Tea though. Went to Meijer for a few items and back home. Later went over to a Lawn and Garden Center and took a look at few plants and bushes. Back home I planted a couple of bushes I bought in the backyard. Not feeling up to par today so I kicked back the rest of the afternoon. We are watching my cousin’s 2 girls tonight for about 4 hours or so. For Dinner tonight it’s Red Snapper! I prepared a Fried Red Snapper w/ Hash Browns and Golden Hominy.

 

 

 

 

I had purchased the Red Snapper at the Kroger Seafood Department last week. I had it in the freezer so I laid the fillet in the fridge to thaw overnight. To prepare the the fillet, I first rinsed the Snapper off in cold water and patted dry with a paper towel. I seasoned it with McCormick Grinder Sea Salt. Then put the fillets in a Hefty Zip Plastic Bag and added Zatarain’s Lemon Pepper Breading Fish Fri. Then shook the bag until the fillets were well covered, removed from the bag shaking off the excess. I then pan fried it in a Cast Iron Skillet, that I had preheated, in Canola Oil. I fried it skin side down for 4 minutes and then flipped it over to the flesh side and fried it another 3 minutes. Golden brown and nothing but delicious! The fresh taste of the Snapper combined with the Zatarain’s Lemon Pepper Breading Fish Fri is a perfect pairing.

 

 

 

For one side I prepared some Simply Potatoes Hash Browns, I always use Simply Potatoes Hash Browns. Fried them in Extra Virgin Olive Oil and seasoned them with Sea Salt, Ground Pepper, and Parsley.

 

 

 

 

 

 

For another side dish I opened up a can of one of my favorite side dishes, Kroger Brand Golden Hominy. For those that has never had or heard of Hominy; Hominy is a food made from kernels of corn which are soaked in an alkali solution of either lime or lye. The corrosive nature of the solution removes the hull and germ of the corn and causes the grain itself to puff up to about twice its normal size. There is White and Golden Hominy, my favorite is the Golden Hominy. If you’ve never tried it do, makes a delicious side dish! For a Snack later some Honeycrisp Apple Slices.

 

 

 

 

 

 

 

 

Red Snapper
Red snapper is a low-calorie, lean source of protein that is rich in selenium, vitamin A, potassium and omega-3 fatty acids. A diet that regularly incorporates these nutrients may significantly benefit your health by preventing serious medical conditions.

 

 

 

 

 

Zatarain’s Lemon Pepper Fish-Fri
The secret of authentic Southern Style fried fish is the crispy combination of corn flour, spices and lemon juice Zatarain’s Seasoned Fish Fri Lemon PepperZatarain’s Seasoned Fish Fri Lemon Pepper captured in this special Zatarain’s Frying Mix.

Nutrition Facts
Serving Size: 2 Tbsp.
Servings Per Container: Servings per container – 40

Amount Per Serving % Daily Value
Calories: 50
Calories from Fat: 0
Total Fat: 0g 0%
Saturated Fat: 0g 0%
Cholesterol: 0mg 0%
Sodium: 1140mg 48%
Total Carb: 11g 4%
Dietary Fiber: 0g 0%
Sugar: 0g
http://www.zatarains.com/Products/Breadings-and-Fry-Mixes/Lemon-Pepper-Fish-Fri.aspx

Herb-Crusted Red Snapper w/ Cheesy Hash Brown Casserole and Cut Green Beans

October 24, 2018 at 6:10 PM | Posted in fish, hash browns, Idahoan Potato Products | Leave a comment
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Today’s Menu: Herb-Crusted Red Snapper w/ Cheesy Hash Brown Casserole and Cut Green Beans

 

 

 

 

For Breakfast on morning I cooked up some Simply Potatoes Shredded Hash Browns, topped them with some cooked diced Ham, Sargento Reduced Fat Shredded Sharp Cheddar, and finally a Sunnyside Up Fried Egg. I also had a cup of my Bigelow Decaf Green Tea. After I had Breakfast and did the dishes I then went to McDonald’s to pick up Breakfast for Mom. She’s feeling a little better this morning. Her throat isn’t sore and she’s not as congested. So far so good for me, still no signs of me catching it. Our next door neighbors both have it also. Gave the Kitchen a good cleaning after Lunch; cleaned the stove, fridge, counters, and microwave. For Dinner tonight it’s Red Snapper. I prepared a Herb-Crusted Red Snapper w/Cheesy Hash Brown Casserole and Cut Green Beans.

 

 


I purchased a beautiful Red Snapper Fillet while at Kroger yesterday. I’ll be preparing it by a recipe I found on the Taste of Home website, Herb-Crusted Red Snapper. This is the 3rd time I’ve had Snapper using this recipe. I’ll need the following; 1 tablespoon Progresso Italian Style Bread Crumbs, 1 teaspoon Dried Basil, 1 teaspoon Hungarian Paprika, 1/2 teaspoon Sea Salt, 1/2 teaspoon Fennel Seeds, 1/2 teaspoon Dried Thyme, 1/2 teaspoon Dried Oregano, 1/4 teaspoon Pepper, 1/4 teaspoon Crushed Red Pepper Flakes, 1 Red Snapper fillets, and 2 teaspoons Extra Light Olive Oil. I only had 1 fillet of the Red Snapper, the original recipe and ingredient amounts are for 2 fillets. I only used 1/2 of amount of the above ingredients.

 

 

 

 


To prepare it was very easy. To start; In a bowl, combine the first nine ingredients; and mix until finely ground Dip fillets in herb mixture, coating both sides. Then in a Cast Iron Skillet over medium-high heat, cook the fillet in Extra Light Olive Oil for 3-4 minutes on each side or until fish flakes easily with a fork. So easy and quick to prepare this. The crust was excellent and provided great flavor while the Snapper remained moist. I just love all Seafood and Fish!

 

 

 

 

For one side I prepared some Idahoan Cheesy Hash Brown Potatoes. I love all the Idahoan products and this one no different. As the others its baked in a casserole dish. To make the dish I’ll need 1 box of the Idahoan Premium Steakhouse Cheesy Hashbrown Potatoes, 2 Tbsp Blue Bonnet Light Butter, 1 3/4 cups boiling water, and 1/2 cup 2% Milk.

 

 

 

 

 

 


To prepare it; Preheat the oven on 450°F . Then in a 1 1/2 qt casserole dish, combine potatoes, contents of sauce pouch, 2 Tbsp butter, and 1 3/4 cups boiling water. Add the 1/2 cup milk and stir to combine. Bake uncovered at 450°F for 25 minutes. Sprinkle crunchy onion topping on top of potatoes. Let stand 5 minutes, then serve. Well seasoned and Cheesy, excellent side!

 

 

 

 

 


Then I also heated up a can of Del Monte Cut Green Beans. Just empty the can into a sauce pan and heat until heated through. Then for Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Coke Zero to drink.

 

 

 

 

 

 


Red Snapper
Red snapper is a low-calorie, lean source of protein that is rich in selenium, vitamin A, potassium and omega-3 fatty acids. A diet that regularly incorporates these nutrients may significantly benefit your health by preventing serious medical conditions.

 

 

 

HERB-CRUSTED RED SNAPPER RECIPE

An appetizing blend of herbs complements the mild flavor of these flaky fillets from field editor Nella Parker of Hersey, Michigan. Red pepper flakes give the entree its zip.
MAKES: 2 servings
TOTAL TIME: Prep/Total Time: 25 min

Ingredients
1 tablespoon dry bread crumbs
1 teaspoon dried basil
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon fennel seeds
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/4 teaspoon pepper
1/4 teaspoon crushed red pepper flakes
2 red snapper fillets (5 ounces each), skin removed
2 teaspoons canola oil

Directions
1. In a food processor, combine the first nine ingredients; cover and process until fennel is finely ground. Transfer to a shallow bowl; dip fillets in herb mixture, coating both sides.
2. In a heavy skillet over medium-high heat, cook fillets in oil for 3-4 minutes on each side or until fish flakes easily with a fork. Yield: 2 servings.
Nutritional Facts
1 each: 200 calories, 7g fat (1g saturated fat), 50mg cholesterol, 681mg sodium, 4g carbohydrate (0 sugars, 1g fiber), 29g protein. Diabetic Exchanges: 4 lean meat, 1 fat.

http://www.tasteofhome.com/recipes/herb-crusted-red-snapper

Herb-Crusted Red Snapper w/ Mini Ear of Sweet Corn and Baked Potato

July 8, 2017 at 5:13 PM | Posted in fish | Leave a comment
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Today’s Menu: Herb-Crusted Red Snapper w/ Mini Ear of Sweet Corn and Baked Potato

 

 

 

For Breakfast on this Saturday morning I cooked up some Simply Potatoes Shredded Hash Browns, topped them with some cooked diced Ham, Sargento Reduced Fat Shredded Sharp Cheddar, and finally a Sunnyside Up Fried Egg. Also toasted a slice of Aunt Millie’s Light Whole Grain Bread and a cup of my Bigelow Decaf Green Tea. I had seen a similar Hash Brown dish like this on Food Network’s Dinners, Drive – In’s, and Dives. It looked delicious and I gave it a try, and it is delicious!

 

 

After I had Breakfast and did the dishes I went to McDonald’s to pick up Breakfast for Mom and Dad. It’s not quite as hot out, 81 degrees but still a tad muggy. We had one strong storm move through our area late yesterday. Some areas are still without power and other areas are flooded. So after Breakfast I had some cleaning up to do outside, a lot leaves, limbs, and garbage. For Dinner tonight it’s Red Snapper! I prepared a Herb-Crusted Red Snapper w/ Mini Ear of Sweet Corn and Baked Potato.

 

 

I purchased a beautiful Red Snapper Fillet while at Kroger the day before. I’ll be preparing it by a new recipe I found on the Taste of Home website, Herb-Crusted Red Snapper. I’ll need the following; 1 tablespoon Progresso Italian Style Bread Crumbs, 1 teaspoon Dried Basil, 1 teaspoon Hungarian Paprika, 1/2 teaspoon Sea Salt, 1/2 teaspoon Fennel Seeds, 1/2 teaspoon Dried Thyme, 1/2 teaspoon Dried Oregano, 1/4 teaspoon Pepper, 1/4 teaspoon Crushed Red Pepper Flakes, 1 Red Snapper fillets, and 2 teaspoons Extra Light Olive Oil. I only had 1 fillet of the Red Snapper, the original recipe and ingredient amounts are for 2 fillets. I only used 1/2 of amount of the above ingredients.

 

To prepare it was very easy. To start; In a food processor, combine the first nine ingredients; cover and process until Fennel is finely ground. Transfer to a shallow bowl; dip fillets in herb mixture, coating both sides. In a heavy skillet over medium-high heat, cook fillets in oil for 3-4 minutes on each side or until fish flakes easily with a fork. So easy and quick to prepare this. The crust was excellent and provided great flavor while the Snapper remained moist.

 

 

 

For the Corn I used my favorite, Green Giant Mini Ears of Sweet Corn. You can not beat this for frozen or not frozen Ears of Sweet Corn. It’s frozen, so it rare it goes bad, prepared in 10 minutes, and some of the Sweetest Corn on the cob you’ll find! Topped it with some Morton’s Lite Salt and I Can’t Believe It’s Not Butter.

 

 

 

 

I also had a Baked Russet Potato. Topped this with McCormick Grinder Sea Salt and Peppercorn Medley and some I can’t Believe It’s Not Butter. Any Potato Dish works for me! For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Diet Dr. Pepper.

 

 

 

 

 

 

Red Snapper
Red snapper is a low-calorie, lean source of protein that is rich in selenium, vitamin A, potassium and omega-3 fatty acids. A diet that regularly incorporates these nutrients may significantly benefit your health by preventing serious medical conditions.

 

 

 

HERB-CRUSTED RED SNAPPER RECIPE

An appetizing blend of herbs complements the mild flavor of these flaky fillets from field editor Nella Parker of Hersey, Michigan. Red pepper flakes give the entree its zip.
MAKES: 2 servings
TOTAL TIME: Prep/Total Time: 25 min

Ingredients
1 tablespoon dry bread crumbs
1 teaspoon dried basil
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon fennel seeds
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/4 teaspoon pepper
1/4 teaspoon crushed red pepper flakes
2 red snapper fillets (5 ounces each), skin removed
2 teaspoons canola oil

Directions
1. In a food processor, combine the first nine ingredients; cover and process until fennel is finely ground. Transfer to a shallow bowl; dip fillets in herb mixture, coating both sides.
2. In a heavy skillet over medium-high heat, cook fillets in oil for 3-4 minutes on each side or until fish flakes easily with a fork. Yield: 2 servings.
Nutritional Facts
1 each: 200 calories, 7g fat (1g saturated fat), 50mg cholesterol, 681mg sodium, 4g carbohydrate (0 sugars, 1g fiber), 29g protein. Diabetic Exchanges: 4 lean meat, 1 fat.

http://www.tasteofhome.com/recipes/herb-crusted-red-snapper

Fried Red Snapper w/ Hash Browns and Golden Hominy

February 1, 2016 at 5:57 PM | Posted in fish, Simply Potatoes | Leave a comment
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Today’s Menu: Fried Red Snapper w/ Hash Browns and Golden Hominy

 

Fried Red Snapper w Hash Browns and Golden Hominy 004
Had a light Breakfast of a Healthy Life Whole Grain English Muffin and a cup of Bigelow Decaf Green Tea. After that I headed to Walmart to pick up some Printing Paper and a part for my computer. Stopped by the bank for Mom and got gas while out. Back home installed the replacement part on the computer. Did some light cleaning around the house to finish the afternoon. For dinner tonight I prepared Fried Red Snapper w/ Hash Browns and Golden Hominy.

 

 

 

My friends had went to Florida a while back and brought me a small cooler of Red Snapper fillets they caught while Red Snapper Hash Browns 001down there, it doesn’t get much better! I love Gulf Coast Fish, always such a fresh taste to them. I had them in the freezer so I laid 3 fillets in the fridge to thaw overnight. To prepare them, I first rinsed the Snapper off in cold water and patted dry with a paper towel. I seasoned it with McCormick Grinder Sea Salt. Then put the fillets in a Hefty Zip Plastic Bag and added Zatarain’s Lemon Pepper Breading Fish Fri. Then shook the bag until the fillets were well covered, removed from the bag shaking off the excess. I then pan fried it in a Cast Iron Skillet, that I had preheated, in Canola Oil. I fried it skin side down for 4 minutes and then flipped it over to the flesh side and fried it another 3 minutes. Golden brown and nothing but delicious! The fresh taste of the Snapper combined with the Zatarain’s Lemon Pepper Breading Fish Fri is a perfect pairing. This ended up being some of the best tasting Red Snapper we’ve ever had, thanks again to Jim and Linda!!

 

 

Simply Potatoes Hash Browns

 

For one side I prepared some Simply Potatoes Hash Browns, I always use Simply Potatoes Hash Browns. Fried them in Extra Virgin Olive Oil and seasoned them with Sea Salt, Ground Pepper, and Parsley.

 
For another side dish I opened up a can of one of my favorite side dishes, Kroger Brand Golden Hominy. For those Fried Okeechobee Crappie w Golden Hominy Cut Green Beans 003that has never had or heard of Hominy; Hominy is a food made from kernels of corn which are soaked in an alkali solution of either lime or lye. The corrosive nature of the solution removes the hull and germ of the corn and causes the grain itself to puff up to about twice its normal size. There is White and Golden Hominy, my favorite is the Golden Hominy. If you’ve never tried it do, makes a delicious side dish! For dessert later a Jello Sugar Free Dark Chocolate Mousse.

 

 
Zatarain’s Lemon Pepper Fish-Fri
The secret of authentic Southern Style fried fish is the crispy combination of corn flour, spices and lemon juice Zatarain’s Seasoned Fish Fri Lemon PepperZatarain’s Seasoned Fish Fri Lemon Pepper captured in this special Zatarain’s Frying Mix.

Nutrition Facts
Serving Size: 2 Tbsp.
Servings Per Container: Servings per container – 40

Zatarain's Seasoned Fish Fri Lemon Pepper

Zatarain’s Seasoned Fish Fri Lemon Pepper

Amount Per Serving % Daily Value
Calories: 50
Calories from Fat: 0
Total Fat: 0g 0%
Saturated Fat: 0g 0%
Cholesterol: 0mg 0%
Sodium: 1140mg 48%
Total Carb: 11g 4%
Dietary Fiber: 0g 0%
Sugar: 0g
http://www.zatarains.com/Products/Breadings-and-Fry-Mixes/Lemon-Pepper-Fish-Fri.aspx

Fried Red Snapper w/ Hash Browns and Sliced Carrots

January 21, 2016 at 5:53 PM | Posted in beans, fish, Simply Potatoes, Zatarain's | Leave a comment
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Today’s Menu: Fried Red Snapper w/ Hash Browns and Sliced Carrots

 

Fried Red Snapper w Hash Browns and Sliced Carrots 007
For Breakfast I lightly fried up some thin slices of Boar’s Head Honey Smoked Ham. Then toasted a Healthy Life Whole Grain English Muffin, layered the Ham on a slice of the Muffin and topped it with a slice of Sargento Ultra Thin Longhorn Colby Cheese. Along with my morning cup of Bigelow Decaf Green Tea. Well it was above zero this morning, first time in a few days! Lot of sunshine today but not very warm, in the teens still. Indoors today not a lot going on. Finished up a load of laundry for Mom and did some light cleaning around the house. For dinner tonight it’s Fried Red Snapper w/ Hash Browns and Carrots.

 

 

Red Snapper Hash Browns 001
My good friends (Jim and Linda) just returned from Florida and brought me a small cooler of Grouper and Red Snapper fillets they caught while down there, it doesn’t get much better! I love Gulf Coast Fish, always such a fresh taste to them. To prepare them, I first rinsed the Snapper off in cold water and patted dry with a paper towel. I seasoned it with McCormick Grinder Sea Salt. Then put the fillet in a Hefty Zip Plastic Bag and added Zatarain’s Lemon Pepper Breading Fish Fri. Then shook the bag until the Fillet was well covered, removed from the bag shaking off the excess. I then pan fried it in a Cast Iron Skillet, that I had preheated, in Canola Oil. I fried it skin side down for 4 minutes and then flipped it over to the flesh side and fried it another 3 minutes. Golden brown and nothing but delicious! The fresh taste of the Snapper combined with the Zatarain’s Lemon Pepper Breading Fish Fri is a perfect pairing. This ended up being some of the best tasting Red Snapper I’ve ever had, thanks again Jim!!

 

 

 

Simply Potatoes Hash Browns

Simply Potatoes Hash Browns

For one side I prepared some Simply Potatoes Hash Browns, I always use Simply Potatoes Hash Browns. Fried them in Extra Virgin Olive Oil and seasoned them with Sea Salt, Ground Pepper, and Parsley. I also heated up a can of Del Monte Sliced Carrots. For dessert later a Healthy Choice Dark Fudge Swirl Frozen Yogurt.

 

 

 

 

 

 

Zatarain’s Lemon Pepper Fish-Fri
The secret of authentic Southern Style fried fish is the crispy combination of corn flour, spices and lemon juice Zatarain's Seasoned Fish Fri Lemon PepperZatarain’s Seasoned Fish Fri Lemon Pepper captured in this special Zatarain’s Frying Mix.

Nutrition Facts
Serving Size: 2 Tbsp.
Servings Per Container: Servings per container – 40
Amount Per Serving % Daily Value
Calories: 50
Calories from Fat: 0
Total Fat: 0g 0%
Saturated Fat: 0g 0%
Cholesterol: 0mg 0%
Sodium: 1140mg 48%
Total Carb: 11g 4%
Dietary Fiber: 0g 0%
Sugar: 0g
http://www.zatarains.com/Products/Breadings-and-Fry-Mixes/Lemon-Pepper-Fish-Fri.aspx

Fried Red Snapper w/ Hash Browns and Cut Green Beans

November 21, 2014 at 6:04 PM | Posted in fish, Simply Potatoes | Leave a comment
Tags: , , , , , , , , ,

Today’s Menu: Fried Red Snapper w/ Hash Browns and Cut Green Beans

 

Red Snapper  Hash Browns 002

 

Another cold but sunny day out. Made a Bob Evan’s Pork Sausage Pattie Sandwich for Breakfast this morning, first one I’ve had in quite a while. After Breakfast got a load of laundry started and then a couple of errands for Mom and back home. For dinner tonight Red Snapper! I prepared Fried Red Snapper w/ Hash Browns and Cut Green Beans.

 

 

Red Snapper  Hash Browns 001
Some good friends of mine just returned from Florida and brought me a few fillets of Red Snapper they caught while down there, it doesn’t get much better! I love Gulf Coast Fish, always such a fresh taste to them. To prepare them, I first rinsed the Snapper off in cold water and patted dry with a paper towel. I seasoned it with McCormick Grinder Sea Salt. Then put the fillet in a Hefty Zip Plastic Bag and added Zatarain’s Lemon Pepper Breading Fish Fri. Then shook the bag until the Fillet was well covered, removed from the bag shaking off the excess. I then pan fried it in a Cast Iron Skillet, that I had preheated, in Canola Oil. I fried it skin side down for 4 minutes and then flipped it over to the flesh side and fried it another 3 minutes. Golden brown and nothing but delicious! The fresh taste of the Snapper combined with the Zatarain’s Lemon Pepper Breading Fish Fri is a perfect pairing.

 

 

Simply Potatoes Hash Browns

Simply Potatoes Hash Browns

For one side I prepared some Simply Potatoes Hash Browns, I always use Simply Potatoes Hash Browns. Fried them in Extra Virgin Olive Oil and seasoned them with Sea Salt, Ground Pepper, and Parsley. I also heated up a can of Del Monte Cut Green Beans. For dessert later a Healthy Choice Dark Fudge Swirl Frozen Yogurt.

 

 

 

 

 

 

Zatarain’s Lemon Pepper Fish-Fri

 

 

The secret of authentic Southern Style fried fish is the crispy combination of corn flour, spices and lemon juice Zatarain's Seasoned Fish Fri   Lemon Peppercaptured in this special Zatarain’s Frying Mix.
Nutrition Facts

Serving Size: 2 Tbsp.

Servings Per Container: Servings per container – 40
Amount Per Serving % Daily Value
Calories: 50
Calories from Fat: 0
Total Fat: 0g 0%
Saturated Fat: 0g 0%
Cholesterol: 0mg 0%
Sodium: 1140mg 48%
Total Carb: 11g 4%
Dietary Fiber: 0g 0%
Sugar: 0g

 

 

http://www.zatarains.com/Products/Breadings-and-Fry-Mixes/Lemon-Pepper-Fish-Fri.aspx

Blackened Red Snapper w/ Whole Grain Brown Rice and Sliced Carrots

April 24, 2014 at 5:21 PM | Posted in carrots, fish, rice, Uncle Ben's Rice, Zatarain's | Leave a comment
Tags: , , , , , , , , ,

Today’s Menu: Blackened Red Snapper w/ Whole Grain Brown Rice and Sliced Carrots

 

Blackened Red Snapper 008

Another cloudy day with light rain. Caught up on laundry in the morning and tackled the shed again. Still a lot of stuff to go through and straighten up or pitch it. For dinner tonight its Blackened Red Snapper w/ Whole Grain Brown Rice and Sliced Carrots.

 

 

 

 

 

Blackened Red Snapper 001
While at jungle Jim’s Market yesterday I picked up a Red Snapper Fillet that they had on sale. So today it’s Red Snapper for dinner. I started by rinsing the fillet off in cold water and patting dry and cut it in half. I melted a tablespoon of butter, Blue Bonnet Light Stick Butter. I then brushed both sides of the fillets with the Butter and then rubbed the fillets with Zatarain’s Blackened Seasoning and Sea Salt. Then I got out the Cast Iron Skillet. When the pan was fully heated I added my Snapper. Cooked it about 3 1/2 minutes per side, and it was ready for the table! The taste of the Red Snapper with the added Butter and the Zatarain’s Blackening Seasoning makes it one delicious Fish Dish!

 

 

 

 

I prepared a couple of sides to go with the Snapper. One side I made was Uncle Ben’s Whole Grain Brown Rice. I used the individual microwave Uncle Ben’s. Comes in a microwavable container, just heat for 45 seconds and serve. Then I also heated up a can of Kroger Brand Sliced Carrots along with a slice of Klosterman Wheat Bread.

 

 

 

 

Zatarain's Blackened Seasoning
Zatarain’s: Blackened Seasoning

This spicy seasoning blend is rubbed on the outside of fish (or chicken, steak or other meats) for blackening. Also great as a seasoning rub for the grill or broiler.
Product Details

Ingredients

Salt, Spices (Including Chili Pepper, Red Pepper, Paprika), Monosodium Glutamate (As Flavor Enhancer), Onion And Garlic.

Serving Size – 1/4 tsp. (0.9g)

 
http://www.mccormick.com/Zatarains/Products/Spices-and-Seasonings/Spices-and-Extracts/Blackened-Seasoning

Cajun Sautéed Red Snapper

March 1, 2014 at 10:37 AM | Posted in fish | Leave a comment
Tags: , , , , , , ,

Thank you to Rikki – Doo for passing this one along!
Cajun Sautéed Red Snapper

Ingredients:

1 pound Red Snapper
1 teaspoon paprika
1/4 teaspoon ground black pepper
1/4 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1/4 teaspoon crushed dried thyme
1/4 teaspoon crushed dried oregano
1/4 teaspoon crushed dried basil
1/2 teaspoon minced garlic
1 lemon, juiced
1 tablespoon white distilled vinegar
1/8 teaspoon sea salt
2 tablespoons chopped fresh flat-leaf parsley
1 lime, cut into wedges

Cooking Directions:

Rinse fish, drain and set aside.
In a small bowl, combine paprika, pepper, cumin, cayenne, thyme, oregano and basil. Heat a 10-inch nonstick pan or skillet on medium heat. Add spice mixture and toast, stirring constantly, for 30 to 50 seconds or until fragrant.
Add garlic and cook, stirring constantly, 1 minute. Add fish, lemon juice, vinegar and sea salt. Cover, reduce heat to low, and cook 3 minutes. Turn fish over and cook for another 5 minutes or until fish is tender. Raise heat to reduce some of the liquid.
Transfer to a serving plate and spoon on spicy juices. Serve with parsley and lime wedges.
Makes 3 servings.

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