Spicy Alfredo Sauteed Fish Fillets
photo by Red Robin
- Ready In:
- 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
- Check fillets for small bones, rinse and pat dry with paper towels.
- Sprinkle both sides of fillets lightly with Cajun seasonng and lemon pepper.
- Heat cast iron or non-stick skillet, add butter and olive oil.
- Place fillets in hot skillet, sear several minutes per side until light brown and easily flake in thickest parts.
- Drain Rotel and mix with Alfredo Sauce.
- Pour Alfredo/Rotel mixture evenly over fillets.
- Reduce heat and continue cooking several minutes until sauce mixture begins to brown at edges.
- Remove from heat, cover and let rest for five minutes or more to allow flavors to blend.
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RECIPE SUBMITTED BY
I live in South Texas with my DH, two stepchildren and beagle. I work full-time as a grant writer in county government. <br> <br>My preferred entertainment includes family, friends, beach combing, fishing, reading, cooking and embroidery. My current free time (haha!) goals inlcude learning how to sew and becoming a better cookie decorator. <br> <br>I enjoy entertaining and cooking. I have many (way too many!) cookbooks but must say my favorite recipes are mostly those passed down in my family and those shared by friends. Zaar has been such a fantastic addition to my favorites, as well. <br> <br>I'm learning to balance maintaining sanity, taking time to do the things I enjoy, working and being reasonably organized...all at the same time. I use the Flyday system (www.flylady.net) to help inspire me to keep my home and family organized.