Ingredients:
3 -4 tablespoons olive oil
1 large onions, diced
3 -4 garlic cloves, minced
del monte diced tomatoes
2 -3 key limes, juiced
1 poblano peppers, minced
18 -20 medium shrimp, peeled, tails removed
Mexican blend cheese
1 -5 lb redfish fillets
1/4-1/2 cup olive oil
1/4-1 cup 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:
Directions for the “Shrimp Topping for Fish”.
Heat olive oil in a saute pan over medium heat. When the oil is just hot enough add the onions and saute until translucent, about 10-15 minutes. Stir occasionally to prevent scorching. Add the garlic and saute 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 saute 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.
Servings: 2-6
Time preparation: 30 min.
Time total: 75 min.