Cajun Blackened Snapper - 4 servings
Preparation: 5 min. Cooking: 15 min. Total: 20 min.
-
4 skinless red snapper fillets, about 6 oz each
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1-1/3 Tbsp seasoning blend, blackened, spice
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1-1/3 Tbsp unsalted butter, melted
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1/4 cup lemon juice
In a well ventilated area, heat a heavy nonstick skillet over medium high heat 10 minutes, until very hot. Pan is correct temperature if a drop of water evaporates almost immediately when dropped on surface. Sprinkle seasoning over both sides of fish to coat well. Cook fish in hot pan 2-3 minutes, until bottom is dark brown. Without spilling butter into pan, carefully drizzle 1/2 tsp butter over each fillet. Gently turn fish over. Carefully drizzle blackened side of fish with remaining butter. Cook 2-3 minutes, until underside is dark brown and fish is opaque throughout. Serve immediately drizzled with lemon juice.
| Calories |
Fat |
Carbs |
Protein |
Fiber |
Sugar |
Cholesterol |
Sodium |
| 260 Cal |
6.9 g |
2.3 g |
45 g |
0.23 g |
0.41 g |
90 mg |
98 mg |
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Nutrients
| Calories |
260 Cal |
|
| Fat |
6.9 g |
|
| Carbs |
2.3 g |
|
| Protein |
45 g |
|
| Fiber |
0.23 g |
|
| Sugar |
0.41 g |
|
|
Fats
| Fat |
6.9 g |
|
| Fat, Sat. |
3.1 g |
|
| Fat, Mono. |
1.6 g |
|
| Fat, Poly. |
1.2 g |
|
| Cholesterol |
90 mg |
|
|
Vitamins
| Choline |
2.1 mg |
0.38% |
| Niacin |
0.65 mg |
4.1% |
| Panto. Acid |
1.5 mg |
30% |
| Riboflavin |
0.013 mg |
0.98% |
| Thiamin |
0.099 mg |
8.2% |
| Vitamin A |
360 IU |
12% |
| Vitamin B6 |
0.81 mg |
51% |
| Vitamin B12 |
6 mcg |
250% |
| Vitamin C |
9.9 mg |
11% |
| Vitamin D |
0 IU |
0% |
| Vitamin E |
0.15 mg |
1% |
| Vitamin K |
12 mcg |
10% |
|
Minerals
| Calcium |
85 mg |
8.5% |
| Copper |
0.096 mg |
11% |
| Fluoride |
0.13 mcg |
3.3% |
| Iron |
0.93 mg |
12% |
| Magnesium |
67 mg |
16% |
| Manganese |
0.13 mg |
1.8% |
| Phosphorus |
350 mg |
49% |
| Potassium |
920 mg |
20% |
| Selenium |
83 mcg |
150% |
| Sodium |
98 mg |
6.5% |
| Zinc |
0.81 mg |
7.3% |
|
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