Prep 30 mins
Cook 45 mins
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 to this and do it better. 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, substitue another firm fleshed fish.
shrimp topping for fish
- 44.37-59.16 ml olive oil
- 1 large onion, diced
- 3-4 garlic cloves, minced
- del monte diced tomato
- 2-3 key limes, juiced
- 1 poblano pepper, minced
- 18-20 medium shrimp, peeled, tails removed
- Mexican blend cheese
- 453.59-2267.96 g redfish fillet
- 59.14-118.29 ml olive oil
- 59.14-236.59 ml all-purpose flour
- lemon pepper seasoning, to taste
- paul prudhomme's magic sodium-free seasoning, to taste
- i like these two spices for this dish however you might also use your favorite creole seasoning
- Directions for the "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.
- *Note-May use pepper of your choice depending on heat level desired.
- Directions for the '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. The long cooking type of 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.
Great recipe. I used persian limes instead of key lime and skipped the cheese altogether. I also substituted Adobo seasoning for the one you mentioned as I didn't have it. Each element tasted great and together it was a flavor bomb. Thank you.
What a great change from fried or broiled fish. My family loved this dish. This is definitely restaurant quality. Will be making again