Coastal Bend Redfish with Shrimp and Crab |
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Prep Time: 35 Minutes Cook Time: 4 Minutes |
Ready In: 39 Minutes Servings: 1 |
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This company-worthy fish recipe features broiled redfish or red snapper fillets topped with a mixture of shrimp, crabmeat and tomato and served with asparagus, zucchini and carrots. Ingredients:
1/2 pound unpeeled, large fresh shrimp |
1 cup beurre blanc |
1/3 cup tomato puree |
1 teaspoon sugar |
1 teaspoon garlic salt |
2 shallots, minced |
1 small jalapeno pepper, seeded and minced |
1/4 cup olive oil, divided |
2 plum tomatoes, peeled, seeded, and diced |
1/2 pound fresh jumbo lump crabmeat |
4 (6- to 8-ounce) redfish or red snapper fillets, skinned |
1 teaspoon salt |
1 teaspoon pepper |
12 asparagus spears, cooked |
8 small carrots, sliced and cooked |
2 zucchini, sliced and cooked |
2 large plum tomatoes, seeded and chopped |
1/2 cup grated fontina cheese |
garnish: fresh chopped cilantro |
Directions:
1. Peel shrimp, and devein, if desired; chop, and set aside.
2. Whisk together Beurre Blanc and next 3 ingredients.
3. Saute shallots and jalapeno in 2 tablespoons hot oil in a large skillet over medium heat 1 minute. Add shrimp, and cook 1 minute or just until shrimp turn pink. Add diced tomato; saute 30 seconds. Stir in crabmeat and Beurre Blanc mixture; keep warm.
4. Brush fillets with remaining 2 tablespoons olive oil; sprinkle with salt and pepper. Place on a broiling rack in a roasting pan.
5. Broil 4 inches from heat 2 minutes on each side or until fish flakes with a fork. Remove to a serving platter. Arrange asparagus and next 3 ingredients around fillets; sprinkle with cheese. Serve with shrimp mixture; garnish, if desired.
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