Fried cajun mangove snapper with citrus garlic butter rice

Clean and pat dry fish.

Put ice cold water into a bowl.

Mix together in a bowl flour, corn meal, cajun seasoning, garlic powder, and black pepper.

Put coating mixture on a large plate.

Bring skillet to a hot temperature with 1 Tbsp. of oil.

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.

Remove and set on paper towel.

Triple rinse rice.

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.

Put rice into a bowl and add the zest orange to rice with fresh parsley.

Plate fish & rice and garnish with orange peels.

Serve with Everglade Tomatoe & Lemon Cucumber salad. Enjoy!