Cajun Red Snapper Fillets Baked in White Wine From Island Culinary Service

by Suzanne Heron.

Cajun Spice Mix: Combine 1/3 c Paprika, 2 Tbsp Chili Powder, 1 Tbsp White Pepper, 1 Tbsp Black Pepper, 1 Tbsp red pepper, 1 tsp Oregano, 1 tsp Garlic powder, 1 tsp Salt.Cut boneless Red Snapper fillets to 4-6 oz each.  Heat a cast iron frying pan until it is almost red hot.  Coat one side of the Snapper in the Cajun Spice mix.  Place it spice-side down in the frying pan. Let it cook for approximately. one minute.  Remove from heat and place it spice-side up in a baking dish.  Cover with an equal amount white wine and lemon juice, and capers. Bake @ 350 degrees for 15 minutes.  Serve with quinoa. Yum Yum!

– Graham Little, Island Culinary Service, 250-480-8855, “I am most happy when I am in the kitchen cooking!”