Redfish W Shrimp Topping and Mexican Blend Cheese

Gloria Gabrysch

By
@JeremyGsMom

I created this recipe after eating in a local expensive seafood restaurant. Since a fisherman lives here and we generally have the fish and shrimp on hand all the time I decided I can do this. I was right! This is so popular that I was requested to repeat it from one day's meal to the next. The recipe was passed on to a group of outdoor enthusiasts and I was told they could not stop eating it... one man found his wife in the kitchen eating the "leftovers" in the middle of the night. If you do not have redfish, substitute another firm fleshed fish.


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Rating:

Comments:

Serves:

6

Cook:

30 Min

Method:

Stove Top

Ingredients

3 - 4 Tbsp
olive oil, extra virgin
1 large
onion, diced
3 - 4 clove
garlic, minced
1 can(s)
1 large (1 lb 12 oz) del monte “diced” tomatoes
2 - 3
key limes, juiced
1
poblano pepper, minced * see note
salt and pepper to taste
1/2 - 1 bunch
cilantro (leaves only) to your taste
18 - 20 medium
shrimp, peeled, tails removed
mexican blend cheese, as desired
3 medium
redfish fillets, about 3
olive oil
paul prudhomme’s magic “salt free” seasoning
all purpose flour
lemon pepper seasoning

Directions Step-By-Step

1
For: Shrimp Topping for Fish - -
Heat olive oil in a sauté pan over medium heat. When the oil is just hot enough add the onions and sauté until translucent, about 10-15 minutes. Stir occasionally to prevent scorching. Add the garlic and sauté another 1-2 minutes. Add tomatoes, cilantro, key lime juice, and Poblano pepper (*or pepper of choice). Heat over medium heat until bubbly, reduce to simmer. If you prefer to have less liquid then reduce without a lid. Sauce can simmer up to 20 minutes with lid on while preparing fish fillets. When the fish is just about ready add shrimp and leave in just long enough to cook through. Leave on low with lid on if necessary.

*May use pepper of your choice depending on heat level desired.
2
For: Pan “Fried” Redfish - -
Season the fish with Lemon Pepper and Magic Seasoning.
Put just enough olive oil in pan to coat the bottom of the sauté pan. Heat the oil. “Lightly” dust the fish with the flour. “Fry” the fillets until done. Put on serving platter until served.

To serve: This dish is best served over rice. Brown rice is best. Put rice on plate, top rice with fish fillets, and cover fish with the Shrimp Topping. Sprinkle Mexican blend cheese on top. The heat from the Shrimp Topping should melt the cheese, but if not just put in microwave briefly. Top with cilantro. Serve. Excellent served with Peach or Blueberry Margaritas.
3
Servings: 6
Nutrition per Serving: 625.8 Calories, 40.2g Total Fat, 21.6g Saturated Fat, 1.3g Polyunsaturated Fat, 7g Monounsaturated Fat, 161.2mg Cholesterol, 784.9mg Sodium, 598.2mg Potassium, 13.9g Total Carbs, 2.8g Dietary Fiber, 3.3g Sugars, 50.5g Protein
Vitamin A: 24.4 %
Vitamin B-12: 15.5 %
Vitamin B-6: 22.1 %
Vitamin C: 20.6 %
Vitamin D: 7.6 %
Vitamin E: 6.9 %
Calcium: 71.8 %
Copper: 7.1 %
Folate: 4.5 %
Iron: 10.9 %
Magnesium: 12.4 %
Manganese: 4.6 %
Niacin: 5.1 %
Pantothenic Acid: 10.5 %
Phosphorus: 20.3 %
Riboflavin: 1.6 %
Selenium: 79.2 %
Thiamin: 7.5 %
Zinc: 5.7 %

(399 g = 14.07 oz // 14.07fl oz = 1.75 cups)

About this Recipe

Course/Dish: Fish, Seafood
Main Ingredient: Seafood
Regional Style: Mexican
Other Tags: Quick & Easy, Healthy
Hashtags: #rice, #shrimp