Cajun Snapper Recipe

Name: Cajun Snapper
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 2 teaspoons fresh lemon juice; 1 1/2 teaspoons Worcestershire sauce (lowest sodium available); 1 teaspoon paprika; 3/4 teaspoon chopped fresh thyme or 1/4 teaspoon dried, crumbled; 1/2 teaspoon red hot-pepper sauce; 1/4 teaspoon garlic powder; 1/4 teaspoon onion powder; 1/4 teaspoon salt; 4 red snapper or other mild white fish fillets (about 4 ounces each), rinsed and patted dry; 2 teaspoons olive oil; 2 tablespoons water

Servings: persons

2 teaspoons fresh lemon juice
1 1/2 teaspoons Worcestershire sauce (lowest sodium available)
1 teaspoon paprika
3/4 teaspoon chopped fresh thyme or 1/4 teaspoon dried, crumbled
1/2 teaspoon red hot-pepper sauce
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon salt
4 red snapper or other mild white fish fillets (about 4 ounces each), rinsed and patted dry
2 teaspoons olive oil
2 tablespoons water

1
In a small bowl, stir together the rub ingredients.
2
Spoon onto one side of each fillet.
3
Using the back of a spoon, spread the rub to cover that side.
4
In a large skillet, heat the oil over medium-high heat, swirling to coat the bottom.
5
Cook the fish with the coated side down for 4 minutes.
6
Gently turn the fish over and cook for 3 to 4 minutes, or until it flakes easily when tested with a fork.
7
Transfer the fish to plates, leaving any browned bits in the skillet.
8
Add the water to the skillet, scraping to dislodge the browned bits.
9
Cook for 15 to 20 seconds, or until heated through.
10
Spoon over the fish.
11
(Per serving)
12
Calories: 133
13
Total fat: 4.0g
14
Saturated: 0.5g
15
Trans: 0.0g
16
Polyunsaturated: 1.0g
17
Monounsaturated: 2.0g
18
Cholesterol: 40mg
19
Sodium: 201mg
20
Carbohydrates: 1g
21
Fiber: 0g
22
Sugars: 0g
23
Protein: 23g
24
Calcium: 39mg
25
Potassium: 466mg
26
3 lean meat

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 teaspoons fresh lemon juice, 1 1/2 teaspoons Worcestershire sauce (lowest sodium available), 1 teaspoon paprika, 3/4 teaspoon chopped fresh thyme or 1/4 teaspoon dried, crumbled, and more.

Yes, Cajun Snapper falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cajun Snapper

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