Best Redfish W Shrimp Topping And Mexican Blend Cheese Recipes
REDFISH ON THE HALF SHELL
Do not scale the fish. The scales become the baking, (grilling?) dish. The amount of basting sauce is enough for a whole fish. Prep time includes marinating time. BTW, it is spelled redfish, but Zaar did not recognize it that way. Also, I had to guess at the size.
Provided by bayousong
Categories < 60 Mins
Time 50m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Slice whole redfish in half, length-wise.
- Do not scale.
- Lightly salt fish and coat with lime juice.
- Melt butter.
- Add the Worcestershire sauce, and Old Bay Seasoning.
- Baste fish well with butter mixture.
- Let marinate for 30 minutes before cooking.
- Place fish on BBQ grill, scales down and cook.
- Continue to baste until done.
Nutrition Facts : Calories 211.4, Fat 23, SaturatedFat 14.6, Cholesterol 61, Sodium 286, Carbohydrate 2.1, Sugar 1, Protein 0.3
BLACKENED REDFISH WITH SHRIMP
Make and share this Blackened Redfish With Shrimp recipe from Food.com.
Provided by gailanng
Categories Cajun
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Fit your grill with skillet insert and preheat to medium high heat or use a cast iron fry pan.
- Brush each side of the red fish fillet with the softened butter. Dredge both sides with Cajun seasoning making sure to have an even coating of spice.
- Place the red fish onto the skillet meat side down to start and cook for 5 minutes. Carefully turn over fillet and continue to blacken until the fish is fully cooked.
- Remove fish from skillet and set aside to keep warm.
- Heat a sauté pan over medium heat and add the olive oil. Add the baby shrimp and red pepper. Cook for 2 minutes and add the wine, lemon juice, lime juice, and green onion. Cook for 3 minutes or until the liquid has reduced by half. Remove from heat, stir in cold butter stirring until the butter has melted.
- Place the blackened redfish on plates and pour over the baby shrimp butter.
Nutrition Facts : Calories 188.7, Fat 17.9, SaturatedFat 9.6, Cholesterol 38.2, Sodium 130.7, Carbohydrate 4.9, Fiber 1.1, Sugar 2.4, Protein 0.8
BAKED FISH WITH CRISPY HERBED SHRIMP TOPPING
This is a delicious company dinner for your fish loving friends. Since the fish has to marinade anyway, it's a good make ahead dish to then just pop in the oven at dinnertime.
Provided by Geema
Categories High Protein
Time 1h
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Make the marinade: Whisk together the first four ingredients, adding salt and pepper to taste Place the fish in one layer in a baking dish, skin side up.
- Pour all but 1/4 cup marinade over the fish and let them marinate, covered, in the refrigerator for 3 hours.
- Stir together the shrimp, onion, garlic, parsley, capers, basil, tarragon, crumbs, mayonnaise, Parmesan and the remaining marinade.
- Salt and pepper to taste, and mix until combined well.
- Bake the fillets in the marinade, skin side down, in the middle of a preheated 400 degree oven for 10 minutes.
- Spread evenly with the topping and cook for 10 minutes more, until topping is light golden brown.
- Serve with lemon wedges.
Nutrition Facts : Calories 753.3, Fat 39.7, SaturatedFat 7, Cholesterol 177.4, Sodium 679, Carbohydrate 27.8, Fiber 1.7, Sugar 3.8, Protein 63.6
REDFISH W SHRIMP TOPPING AND MEXICAN BLEND CHEESE
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...
Provided by Gloria Gabrysch
Categories Seafood
Time 30m
Number Of Ingredients 15
Steps:
- 1. For: 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. *May use pepper of your choice depending on heat level desired.
- 2. For: 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.
- 3. Servings: 6 Nutrition per Serving: 625.8 Calories, 40.2g Total Fat, 21.6g Saturated Fat, 1.3g Polyunsaturated Fat, 7g Monounsaturated Fat, 161.2mg Cholesterol, 784.9mg Sodium, 598.2mg Potassium, 13.9g Total Carbs, 2.8g Dietary Fiber, 3.3g Sugars, 50.5g Protein Vitamin A: 24.4 % Vitamin B-12: 15.5 % Vitamin B-6: 22.1 % Vitamin C: 20.6 % Vitamin D: 7.6 % Vitamin E: 6.9 % Calcium: 71.8 % Copper: 7.1 % Folate: 4.5 % Iron: 10.9 % Magnesium: 12.4 % Manganese: 4.6 % Niacin: 5.1 % Pantothenic Acid: 10.5 % Phosphorus: 20.3 % Riboflavin: 1.6 % Selenium: 79.2 % Thiamin: 7.5 % Zinc: 5.7 % (399 g = 14.07 oz // 14.07fl oz = 1.75 cups)
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love