Red Snapper, Popcorn Rice & Creole Tomato Sauce

Ingredients:        

  • 2 (7-9 oz) Louisiana red snapper fillets (skin on)
  • 1/2 cup flour for dredging
  • 2 Tbsp. local cajun seasoning
  • 1 cup Baker Farms Popcorn Rice
  • 2 cups water
  • 1 Tbsp. butter for rice
  • 2 Tbsp. Kinloch Pecan Oil
  • 1 Tbsp. minced garlic
  • 1 creole tomato, diced
  • 1 yellow squash, diced
  • 1 green squash, diced
  • 1 Tbsp. parsley, chopped
  • 1/4 cup white wine
  • 2 Tbsp. butter for sauce

Directions: Heat small pot over medium heat, add 1 Tbsp butter, sauté rice for 2-3 mins to bring out aromatics in the rice. Add 2 cups of water to pot and cover. Let simmer 12-15 mins untill rice is cooked. Heat Skillet on med high heat.  Add 2 Tbsp of pecan oil. Season fish then dredge in flour and shake off any excess. Place fish skin side down in skillet. Cook aprox 4 mins then flip and cook an additional 2-3 mins. Take fish out of pan and reserve oil. Add 2  tbsp butter to pan along with garlic, diced tomatoes,  and remaining vegetables.  Saute for 2 mins then add white wine. Cook for an additional 1 min the pour over fish. Yields 2-3 servings.  

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2 Responses to “Red Snapper, Popcorn Rice & Creole Tomato Sauce”

  1. Dianne
    May 4, 2013 at 8:42 am #

    Trying this for supper tonight!

    • Kelly King Alexander
      May 4, 2013 at 8:45 am #

      Let us know how it turns out!

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