Redfish W Shrimp Topping And Mexican Blend Cheese Recipes

Steps:

• 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)

Steps:

• Fit your grill with skillet insert and preheat to medium high heat or use a cast iron fry pan.
• Brush each side of the red fish fillet with the softened butter. Dredge both sides with Cajun seasoning making sure to have an even coating of spice.
• Place the red fish onto the skillet meat side down to start and cook for 5 minutes. Carefully turn over fillet and continue to blacken until the fish is fully cooked.
• Remove fish from skillet and set aside to keep warm.
• Heat a sauté pan over medium heat and add the olive oil. Add the baby shrimp and red pepper. Cook for 2 minutes and add the wine, lemon juice, lime juice, and green onion. Cook for 3 minutes or until the liquid has reduced by half. Remove from heat, stir in cold butter stirring until the butter has melted.
• Place the blackened redfish on plates and pour over the baby shrimp butter.