Cajun Snapper

• 2 teaspoons fresh lemon juice
• 1 1/2 teaspoons Worcestershire sauce (lowest sodium available)
• 1 teaspoon paprika
• 3/4 teaspoon chopped fresh thyme or 1/4 teaspoon dried, crumbled
• 1/2 teaspoon red hot-pepper sauce
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon salt
• 4 red snapper or other mild white fish fillets (about 4 ounces each), rinsed and patted dry
• 2 teaspoons olive oil
• 2 tablespoons water

1. In a small bowl, stir together the rub ingredients.
2. Spoon onto one side of each fillet.
3. Using the back of a spoon, spread the rub to cover that side.
4. In a large skillet, heat the oil over medium-high heat, swirling to coat the bottom.
5. Cook the fish with the coated side down for 4 minutes.
6. Gently turn the fish over and cook for 3 to 4 minutes, or until it flakes easily when tested with a fork.
7. Transfer the fish to plates, leaving any browned bits in the skillet.
8. Add the water to the skillet, scraping to dislodge the browned bits.
9. Cook for 15 to 20 seconds, or until heated through.
10. Spoon over the fish.
11. (Per serving)
12. Calories: 133
13. Total fat: 4.0g
14. Saturated: 0.5g
15. Trans: 0.0g
16. Polyunsaturated: 1.0g
17. Monounsaturated: 2.0g
18. Cholesterol: 40mg
19. Sodium: 201mg
20. Carbohydrates: 1g
21. Fiber: 0g
22. Sugars: 0g
23. Protein: 23g
24. Calcium: 39mg
25. Potassium: 466mg
26. 3 lean meat

lemon juice, worcestershire sauce, paprika, thyme, red hotpepper, garlic, onion powder, salt, red snapper, olive oil, water

Taken from www.epicurious.com/recipes/food/views/cajun-snapper-392030 (may not work)