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Coastal Bend Redfish with Shrimp and Crab

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.

Southern Living DECEMBER 2001

  • Yield: Makes 4 servings
  • Cook time:4 Minutes
  • Prep time:35 Minutes


  • 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


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.


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Coastal Bend Redfish with Shrimp and Crab recipe