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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 624.8
  • Total Fat: 40.7 g
  • Cholesterol: 160.8 mg
  • Sodium: 781.9 mg
  • Total Carbs: 13.9 g
  • Dietary Fiber: 2.8 g
  • Protein: 50.4 g

View full nutritional breakdown of Redfish with Shrimp Topping and Mexican Blend Cheese over Rice calories by ingredient
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Redfish with Shrimp Topping and Mexican Blend Cheese over Rice

Submitted by: CHEFGLORIA1030

Introduction

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 do this. 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, substitute another firm fleshed fish. 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 do this. 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, substitute another firm fleshed fish.
Number of Servings: 6

Ingredients

    Shrimp Topping for Fish
    3 - 4 Tbsp Olive oil
    1 large onion, diced
    3-4 cloves garlic, minced
    1 large (1 lb 12 oz) can Del Monte “Diced” Tomatoes
    2-3 Key limes, juiced
    1 Poblano Pepper, minced * See note
    Salt and Pepper to taste
    ½ to 1 bunch Cilantro (leaves only) to your taste
    18-20 medium Shrimp, peeled, tails removed
    Mexican Blend Cheese

    Pan “Fried” Redfish
    Redfish fillets
    Olive Oil
    All Purpose Flour
    Lemon Pepper Seasoning
    Paul Prudhomme’s Magic “Salt Free” Seasoning

Directions

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.

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. 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.

Number of Servings: 6

Recipe submitted by SparkPeople user CHEFGLORIA1030.






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Member Ratings For This Recipe

  • I can't wait to try this. I have my redfish defrosting (freshly caught a few weeks ago) and I am going to go get the rest of the ingredients. It sounds wonderful! - 7/8/08

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