Spicy Alfredo Sauteed Fish Fillets |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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From Pam Johnson's Gulf Coast Kitchen Seafood Cookbook (p. 75). Serving Suggestion: Great with rice pilaf, steamed asparagus, salad and garlic bread. The extra sauce is to-die-for drizzled over garlic bread. And it is! I have both of the cookbooks associated with Pam's recipes published in Texas Saltwater Fishing Magazine and highly recommend them! Ingredients:
2 -3 lbs fresh fish fillets (black drum, redfish, trout or your choice) |
15 ounces prepared alfredo sauce (bertolli brand is really good) |
1 can rotel diced tomatoes and green chilies (mild is plenty spicy for me!) |
2 tablespoons butter |
2 tablespoons olive oil |
tony chacere's creole seasoning |
lemon pepper |
Directions:
1. Check fillets for small bones, rinse and pat dry with paper towels.
2. Sprinkle both sides of fillets lightly with Cajun seasonng and lemon pepper.
3. Heat cast iron or non-stick skillet, add butter and olive oil.
4. Place fillets in hot skillet, sear several minutes per side until light brown and easily flake in thickest parts.
5. Drain Rotel and mix with Alfredo Sauce.
6. Pour Alfredo/Rotel mixture evenly over fillets.
7. Reduce heat and continue cooking several minutes until sauce mixture begins to brown at edges.
8. Remove from heat, cover and let rest for five minutes or more to allow flavors to blend.
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