Cajun Snapper with Red Beans and Rice

[Spoon]

Ingredients:

* 2 10-oz. fresh red snapper filets
* 2 tsp. Creole or Cajun seasoning
* 1 14.8-oz. pouch cooked long grain rice
* 1 15-oz. can red beans, rinsed and drained
* 2 lemons
* Italian (flat-leaf) parsley (optional)
* 2 Tbsp. butter, melted

Directions:

1. Rinse fish; pat dry. Cut each fillet in half crosswise. Sprinkle snapper with 1 teaspoon of the seasoning. Heat 12-inch heavy nonstick skillet over medium-high heat. Add fish, skin side up; cook 4 minutes; turn. Cook 2 to 4 minutes more or until fish flakes when tested with fork.

2. Meanwhile, in large microwave-safe bowl, combine rice, beans, and remaining 1 teaspoon seasoning. Cover and micro-cook on high (100% power) for 3 to 3-1/2 minutes or until heated through, stirring twice.

3. Finely shred 2 teaspoons peel from one lemon; cut other lemon into wedges.

4. Serve fish with rice and beans. Drizzle melted butter over top; sprinkle lemon peel and parsley. Pass lemon wedges. Makes 4 servings.

Nutrition Facts:

* Calories 447,
* Total Fat (g) 11,
Saturated Fat (g) 4,
Monounsaturated Fat (g) 2,
Polyunsaturated Fat (g) 1,
* Cholesterol (mg) 68,
* Sodium (mg) 1055,
* Carbohydrate (g) 51,
Total Sugar (g) 4,
Fiber (g) 6,
* Protein (g) 38