Cajun Red Snapper

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Category : Fish And Sea Food

Recipe : Cajun Red Snapper

Cajun cooking hails from Louisiana and combines French flair with native southern
ingredients. The spicing here is what gives the snapper its special Cajun flavor.

Makes 4 Servings

Four 5-ounce red snapper fillets
1 tablespoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon freshly ground black pepper
1 teaspoon ground red pepper
1 teaspoon ground white pepper
1 teaspoon dried oregano leaves
1/2 teaspoon salt
1/2 teaspoon dried thyme leaves
1 tablespoon + 1 teaspoon reduced-calorie tub margarine
2 tablespoons fresh lemon juice
1 tablespoon chopped fresh chives
8 lemon wedges to garnish (optional)
Spicy brown mustard to taste

Place grill rack 5" from coals. Prepare grill according to manufacturer's
directions.
Place snapper fillets on double sheet of heavy-duty foil, skin-side down, leaving a
6" border. Fold up edges to make foil pan.
In small cup, mix together paprika, garlic powder, onion powder, black pepper,
ground red pepper, white pepper, oregano, salt and thyme.
Spread top of each fillet with one-fourth of the margarine; sprinkle each fillet
with one-fourth of the spice mixture, 1 1/2 teaspoons juice and one-fourth of the
chives.
Place foil pan containing fillet on grill rack. Cover grill, opening top and bottom
flues slightly. (The cooker should only feel warm to the touch.)
Cook fillet, covered, 15-20 minutes or just until cooked and fish flakes easily
when tested with a fork. Garnish each fillet with 2 lemon wedges, if desired, and
serve with mustard.

EACH SERVING (1 fillet) PROVIDES: 1/2 Fat, 2 Proteins

PER SERVING: 176 Calories, 30 g Protein, 4 g Fat, 4 g Carbohydrate, 402 mg Sodium,
52 mg Cholesterol, 0 g Dietary Fiber

BROILED CAJUN RED SNAPPER

Preheat broiler. In small cup, combine paprika, garlic powder, black pepper,
ground red pepper, white pepper, oregano, salt and thyme. Arrange fillets in
broiler pan.
Spread top of each fillet with 1 teaspoon margarine. Sprinkle each fillet with 1
1/2 teaspoons lemon juice, one-fourth of the spice mixture and one-fourth of the
chives. Broil 3-4 minutes, until fish flakes easily when tested with a fork.
Garnish each fillet with 2 lemon wedges, if desired, and serve with mustard.