Directions:
1. Rinse fish; pat dry. Cut each fillet in half crosswise. Sprinkle snapper with 1 tsp. of the seasoning.
2. Heat 12-inch heavy nonstick skillet over medium-high heat. Add fish, skin side up; cook 4 minutes; turn.
3. Cook 2 to 4 minutes more or until fish flakes when tested with fork.
4. Meanwhile, in large microwave-safe bowl, combine rice, TAS red beans, and remaining 1 tsp. seasoning.
5. Cover and micro-cook on high (100% power) for 3 to 3-1/2 minutes or until heated through, stirring twice.
6. Finely shred 2 tsp. peel from one lemon; cut other lemon into wedges.
7. Serve fish with rice and beans. Drizzle melted butter over top; sprinkle lemon peel and parsley. Pass lemon wedges.
Source : www.bhg.com |