Ingredients:
- 2 Redfish Fillets
- Reduced Fat Margarine (2 TB)
- Lemon Juice – 1 TB
- Garlic – 4 cloves
- *Cajun Seasoning – to taste (see a listing of the different seasonings below)
Instructions:
- Dry redfish on paper towels to soak the excess water.
- Allow the skin to remain on the fish-season both sides with Cajun seasoning
- Melt the margarine and add 1 TB lemon juice and 4 cloves of chopped garlic
- Brush the margarine mixture on both sides of the redfish
- Place in a 350 degree oven for 30-45 minutes flipping 1⁄2 the way of the cooking process.
*You can use any Cajun seasoning of preference including Tony Chahcere Creole seasoning, Louisiana Cajun Seasoning, Chef Paul Prudhomme’s Magic Seasoning Blend Seafood Magic, Slap Ya Mama Cajun seasoning
*REMEMBER SEASONINGS DO NOT ADD CALORIES TO YOUR FOODS
BUT SPICE IT UP!!!
Per Fillet
225 calories
45 grams protein
0 grams carbohydrates
3 grams fat