Recipe of Favorite Fried cajun mangove snapper with citrus garlic butter rice

Hey everyone, it's Drew, welcome to our recipe page. Today, we're going to make a distinctive dish, Recipe of Any-night-of-the-week Fried cajun mangove snapper with citrus garlic butter rice. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Fried cajun mangove snapper with citrus garlic butter rice, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Fried cajun mangove snapper with citrus garlic butter rice delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Fried cajun mangove snapper with citrus garlic butter rice is 1 person. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Fried cajun mangove snapper with citrus garlic butter rice estimated approx 40 to 45 minute.

To get started with this recipe, we must prepare a few components. You can cook Fried cajun mangove snapper with citrus garlic butter rice using 17 ingredients and 12 steps. Here is how you cook that.

This recipe was birthed from a deep sea fishing trip I took in Florida in late spring.

Ingredients and spices that need to be Take to make Fried cajun mangove snapper with citrus garlic butter rice:

1. Pan Fried Fish:
2. 1 -Mangrove snapper (rinsed)
3. 1 -bowl of ice water
4. 1/2 cup flour
5. 1/2 cup corn meal
6. 1 -tsp. Cajun Seasoning
7. 1 -tsp. Garlic powder
8. 1/2 -tsp. Black pepper
9. Garnish with orange peels
10. Citrus Rice:
11. Jasmine Rice
12. 1/2 cup water
13. 1 cup freshly squeezed orange juice
14. 1 -Tbsp. Butter
15. 1 -tsp. Zest orange
16. 1 -tsp. Garlic powder
17. Fresh parsely

Steps to make to make Fried cajun mangove snapper with citrus garlic butter rice

1. Clean and pat dry fish.
2. Put ice cold water into a bowl.
3. Mix together in a bowl flour, corn meal, cajun seasoning, garlic powder, and black pepper.
4. Put coating mixture on a large plate.
5. Bring skillet to a hot temperature with 1 Tbsp. of oil.
6. Dip fish fillet into ice water first and then roll the fish into the coating mixture; lay into hot oil in skillet and cook for 4 minutes per side.
7. Remove and set on paper towel.
8. Triple rinse rice.
9. In a pot, add rice, water, and orange juice, butter, and garlic powder; bring to a boil and boil until the rice begins to show out of the water; reduce heat and put a towel over the top of the pot and cover it with a lid; let summer for 15 minutes; then remove from heat and stand for 10 minutes.
10. Put rice into a bowl and add the zest orange to rice with fresh parsley.
11. Plate fish & rice and garnish with orange peels.
12. Serve with Everglade Tomatoe & Lemon Cucumber salad. Enjoy!

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