Coastal Bend Redfish with Shrimp and Crab

Southern Living
Coastal Bend Redfish with Shrimp and Crab Recipe
This company-worthy fish recipe features broiled redfish or red snapper fillets topped with a mixture of shrimp, crabmeat and  tomato and served with asparagus, zucchini and carrots.
Makes 4 servings


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1/2 pound unpeeled, large fresh shrimp
1 cup Beurre Blanc
1/3 cup tomato puree
1 teaspoon sugar
1 teaspoon garlic salt
2 shallots, minced
1 small jalapeno pepper, seeded and minced
1/4 cup olive oil, divided
2 plum tomatoes, peeled, seeded, and diced
1/2 pound fresh jumbo lump crabmeat
4 (6- to 8-ounce) redfish or red snapper fillets, skinned
1 teaspoon salt
1 teaspoon pepper
12 asparagus spears, cooked
8 small carrots, sliced and cooked
2 zucchini, sliced and cooked
2 large plum tomatoes, seeded and chopped
1/2 cup grated fontina cheese
Garnish: fresh chopped cilantro


Prep: 35 Minutes
Cook: 4 Minutes

Peel shrimp, and devein, if desired; chop, and set aside.

Whisk together Beurre Blanc and next 3 ingredients.

Saute shallots and jalapeno in 2 tablespoons hot oil in a large skillet over medium heat 1 minute. Add shrimp, and cook 1 minute or just until shrimp turn pink. Add diced tomato; saute 30 seconds. Stir in crabmeat and Beurre Blanc mixture; keep warm.

Brush fillets with remaining 2 tablespoons olive oil; sprinkle with salt and pepper. Place on a broiling rack in a roasting pan.

Broil 4 inches from heat 2 minutes on each side or until fish flakes with a fork. Remove to a serving platter. Arrange asparagus and next 3 ingredients around fillets; sprinkle with cheese. Serve with shrimp mixture; garnish, if desired.

Created date

December 2002