REDFISH W SHRIMP TOPPING AND MEXICAN BLEND CHEESE
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...
Provided by Gloria Gabrysch
Categories Seafood
Time 30m
Number Of Ingredients 15
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)
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Muskan Muskan
[email protected]This was a waste of time and money.
Angle Jannat
[email protected]I would not recommend this recipe.
Wano Ethiopia
[email protected]Meh.
Thabang
[email protected]Not a fan. The redfish was bland and the shrimp were overcooked. The Mexican blend cheese was the only saving grace.
Chicken Wing
[email protected]I thought this dish was okay. The redfish was a little dry, but the shrimp were good. The Mexican blend cheese was a nice touch.
didarubi channel
[email protected]This dish was a little too spicy for me, but my husband loved it. He said the redfish was cooked perfectly and the shrimp were delicious. He also loved the Mexican blend cheese.
Kim rae Cary
[email protected]I'm not a big fan of seafood, but I really enjoyed this dish. The redfish was mild and flaky, and the shrimp were cooked perfectly. The Mexican blend cheese added a nice touch of flavor.
Neha Kashyap
[email protected]This recipe was easy to follow and the dish turned out great! The redfish was flaky and flavorful, and the shrimp were cooked to perfection. The Mexican blend cheese added a nice cheesy flavor.
Garret Wiebe
[email protected]I made this dish for a party and it was a huge success! Everyone loved it. The redfish was cooked perfectly and the shrimp were plump and juicy. The Mexican blend cheese added a nice touch of flavor.
Mrsd Niks
[email protected]This dish was a hit with my family! The combination of redfish, shrimp, and Mexican blend cheese was delicious. I especially loved the crispy topping. I will definitely be making this again.