Friday, October 7, 2011

Cajun Snapper and Shrimp

Cajun Snapper and Shrimp
with Lemon Basil Rice

This is a dish I made some time ago but I never got around to posting.  I don’t know why, as it was totally awesome.  It is one of the easiest fish dishes to prepare.  Using a little help from the store, you and whip this up in no time flat!

Serves 4


1 tablespoon plus on teaspoon Olive Oil
1 small Green Bell Pepper, diced
1 small Yellow Onion, diced
4 – 4 ounce Snapper Fillets
1 tablespoon Cajun Seasoning
1 medium fresh Tomato, seeded and diced
2 tablespoons Butter, cubed
16 large Wild Caught Shrimp, peeled and deveined
2 teaspoons Jerk Seasoning

For the Rice:

1 – 10 ounce package Saffron Yellow Rice
Zest of One Lemon
7 fresh, torn Basil Leaves

Other:  Cooking Spray

Preheat oven to 400 degrees.

Add on tablespoon of Olive Oil to medium skillet.  Sauté pepper and onion for three minutes until softened.  

Spray glass baking dish with cooking spray.  Add softened peppers and onions to the dish. 

Sprinkle snapper fillets with Cajun Seasoning on both sides.  In the same skillet you used for the peppers and onions, add two cubes of the butter and cook fish for two minutes on one side.  Place cooked side down on top the peppers and onions in the glass baking dish. 

Note:  You can skip the one side browning step for the fish if you desire.  (This will give the fish a little bit of a crust for the presentation).

Top fish with tomatoes and cubed butter

Bake for 20 minutes, until fish flakes.

Using the same skillet, add the additional teaspoon of olive oil.  Coat the shrimp in the Jerk seasoning.  Sauté for about three-to-four minutes until shrimp turn pink.  Do not overcook. 

Add zest to rice and cook per package directions.  Fluff with fork.

To serve family style, pour the shrimp mixture over top of the cooked fish and top with fresh basil.   Serve rice on the side (you can top the rice with more basil if you wish). 
Another option is to plate everything up in single servings as shown above (four shrimp per person with each piece of fish).
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