Prep Time
35 Mins
Cook Time
4 Mins
Yield
Makes 4 servings

How to Make It

Step 1

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

Step 2

Whisk together Beurre Blanc and next 3 ingredients.

Step 3

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.

Step 4

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

Step 5

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.

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