A coating of cumin and chili flavors firm-textured, slightly sweet snapper in this simple Latin meal. There are many varieties of snapper and any will work well for this dinner. I had some left over and found that the fish was delicious served at room temperature. Make extra, if you have time for another quick meal or lunch.
Arroz con Jitomate or tomato rice, a typical Mexican rice dish, is traditionally made with fresh, ripe tomatoes that have been peeled and mashed. Using organic, canned diced tomatoes gives a fresh flavor without the time-consuming work.
I’m often asked how to store and freeze fish. Here are some tips. Store fish in the coldest part of the refrigerator at 32 degrees for up to two days. To freeze, wrap fish tightly to prevent freezer burn and freeze at 0 degrees for up to two months. Thaw in the refrigerator or under cold running water.
Fred Tasker’s wine suggestion: Spicy dish would go nicely with an off-dry Gewürztraminer.
Helpful hints:
• Any type of white-fleshed fish fillet such as tilapia, grouper or pompano can be used.
• If you want more kick to the rice, add several drops of hot pepper sauce to the diced tomatoes.
Countdown:
• Start rice.
• Prepare ingredients.
• Make fish.
• Finish rice.
Shopping list:
Here are the ingredients you’ll need for tonight’s Dinner in Minutes.
To buy: 1 bottle ground cumin, 1 bottle chili powder, 3/4 pound snapper fillets, 1 green bell pepper, 1 can diced low-sodium, canned tomatoes (14.5 ounce) and 1 small bunch cilantro (optional).
Staples: flour, egg, canola oil, long-grain white rice, salt and black peppercorns.
Cumin-Chili Crusted Snapper
Recipe by Linda Gassenheimer
2 Tbsp. flour
1 tsp. ground cumin
1 tsp. chili powder
Salt and freshly ground black pepper
1 egg white, lightly beaten
3/4 lb. snapper fillets
1 Tbsp. canola oil
Mix flour, cumin, chili powder, and salt and pepper to taste in a bowl. Set aside. Dip snapper fillet in the egg white and then in the flour. Coat both sides of the fillet and shake off extra flour. Heat the oil in a nonstick skillet over medium-high heat. Saute 3 minutes, turn and sauté 5 minutes. Watch the fish and lower heat if the spices start to burn. The fish should be opaque.
Yield 2 servings.
Per serving: 273 calories (32 percent from fat), 9.6 g fat (1 g saturated, 4.9 g monounsaturated), 60 mg cholesterol, 37.8 g protein, 7.2 g carbohydrates, 0.8 g fiber, 176 mg sodium.
Tomato Rice (Arroz con Jitomate)
Recipe by Linda Gassenheimer
1/2 cup long-grain white rice
1 cup sliced green bell pepper
1 cup drained, canned low-sodium, diced tomatoes (14.5-ounce can)
2 tsp. canola oil
Salt and freshly ground black pepper
2 Tbsp. chopped fresh cilantro (optional)
Bring a large pot with 2 to 3 quarts of water to a boil. Add rice, bring back to rapid boil, and cook, uncovered, about 7 minutes. Add green pepper. Cook 2 more minutes. Test a grain, rice should be cooked through, but not soft. Drain into a colander in the sink. Turn into a serving bowl or the cooking pot. Mix in the tomatoes, oil and add salt and pepper to taste. Sprinkle cilantro on top.
Yield 2 servings.
Per serving: 237 calories (20 percent from fat), 5.2g fat (0.5 g saturated, 3 g monounsaturated), no cholesterol, 4.7 g protein, 43.3 g carbohydrates, 3.7 g fiber, 16 mg sodium.
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