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
How to Make It
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.