Cajun Snapper with Red Pepper Coulis over Cheddar Bacon Grits and a Simple Side Salad

Servings:
Cajun Snapper with Red Pepper Coulis over Cheddar Bacon Grits and a Simple Side Salad 4.13/5 (8 votes)

What an elegant dinner for a weeknight! And, it only takes 30 minutes if you time it right. And here's how; get your coulis simmering while your grits are cooking and then grab your cast iron pan for the snapper. When you sit at the table, you'll think you're at one of the trendiest restaurants in town. If you live in an area where grits are not common, choose polenta. Enjoy!

Cajun Snapper with Red Pepper Coulis

SERVINGS : 4 PEOPLE PREP TIME : MINUTES

INGREDIENTS

  • 1 pound red snapper, I cut 2 fillets in half to create 4 servings.
  • 1 teaspoon cajun seasoning
  • 2 tablespoons olive oil
  • 2 green onion, sliced
  • Red Pepper Coulis
  • 3/4 cup jarred roasted red bell pepper, drained and lightly chopped
  • 1 shallot, chopped
  • 1/4 cup dry white wine
  • 1 cup chicken stock

DIRECTIONS

  1. Prepare the coulis first. In a small pot, combine all ingredients and bring to a boil.
  2. Reduce heat and simmer for about 20 minutes, stirring occasionally.
  3. Once the liquid is reduced by about half, remove from heat transfer to a blender or food processor (or use your blender stick) and blend until smooth (it will not be creamy or thick).
  4. While coulis is simmering prepare the snapper.
  5. Sprinkle snapper with Cajun seasoning (go lightly for kid pieces).
  6. In a heavy pan or cast iron pan, heat oil over medium high until it shimmers.
  7. Sauté fish for about 4 minutes, then flip and cook another 4 minutes.
  8. Depending on the thickness of your fish, you may need to cover the pan, reduce the heat to medium low, and continue to cook until the flesh is no longer pink inside and flakes with a fork.
  9. Serve the fish topped with Red Pepper Coulis and sprinkled with green onions.

Nutritional Information

Serving Size 228g Calories 232 Fat 9.1 Carbs 3.5 Fiber 0.7 Protein 30.5.

Cheddar Bacon Grits

SERVINGS : 4 PEOPLE COOK TIME : MINUTES PREP TIME : MINUTES

INGREDIENTS

  • 3/4 cup instant grits
  • 3 cups water
  • 2 tablespoons butter
  • 1/2 cup cheddar cheese, shredded
  • 2 slices bacon, cooked and crumbled
  • 1/4 cup green onion, green part sliced

DIRECTIONS

  1. In a skillet, fry bacon over medium high.
  2. While bacon is crisping, bring water to a boil.
  3. Add grits, stir to combine, and let cook for 5-7 minutes until thick.
  4. Remove from heat and add butter and cheese. Stir until melted and combined.
  5. Stir in bacon and green onions.

Nutritional Information

Serving Size 174g Calories 128 Fat 9.7 Carbs 5.1 Fiber 0 Protein 5.3. *You can also use stone ground grits, but you will need to adjust cook time to about 45 minutes.

Simple Side Salad

SERVINGS : 4 PEOPLE PREP TIME : MINUTES

INGREDIENTS

  • 3 cups baby mixed greens
  • 1 roma tomato, quartered
  • Vinaigrette
  • 1 tablespoon red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon pepper
  • 1/4 teaspoon kosher salt
  • 1 clove garlic, pressed or minced
  • 3 tablespoons olive oil

DIRECTIONS

  1. Combine vinaigrette and drizzle over greens.

Nutritional Information

Serving Size 222g Calories 192 Fat 11 Carbs 25 Fiber 7 Protein 4.5.

NOTES

KID NOTE:  Go lightly on the seasonings and serve the coulis on the side.

VEGETARIAN TIP: Substitute a soft fried egg for the snapper. Sauté chopped mushrooms and zucchini until tender and fold into blended coulis. Omit the bacon from the grits.

GLUTEN MODIFICATIONS:  Make sure your Cajun seasoning is gluten free and that your grits aren’t cross contaminated.

 

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