Best fish ever
Method:
1. Preheat oven to 350°F. Rinse fillets well, pat dry with paper towels and place on a large baking sheet. Set aside.
2. In a large sauté pan, melt butter over medium-high heat. Add onions, bell peppers and minced garlic and sauté 2–3 minutes or until vegetables are wilted. Add ½ cup of green onions and sauté until wilted. Add half of shrimp and crabmeat and sauté until shrimp are pink and curled. Add 1 tablespoon of lemon juice and cubed white bread and stir to absorb liquid from mixture. Season to taste with Cajun seasoning and add additional Italian bread crumbs to achieve the moist stuffing consistency. Set aside.
3. Season redfish fillets lightly with Cajun seasoning. Place an equal portion of stuffing over 3 fillets and cover with the other fillets to create a sandwich effect. Place 2 slices each of tomatoes and lemon over redfish and season lightly with Cajun seasoning. Drizzle each fillet with an equal portion of olive oil.
4. Place in oven and bake 30–40 minutes or until fish cooked thoroughly and stuffing is hot. A thermometer inserted into fillets should register 140°F. To create a sauce, in a sauté pan, heat melted butter over medium-high heat. Add remaining ½ cup of green onions and sauté 2–3 minutes. Add remaining shrimp and crabmeat and cook until shrimp are pink and curled. Add remaining tablespoon of lemon juice and half and half cream then bring to a rolling boil.
5. Reduce to simmer and cook until cream is reduced to 1½ cups and slightly thickened. Season to taste using Cajun seasoning. When ready to serve, cut each stuffed fillet in half to create 6 portions. Place 1 portion in center of a serving plate and top with an equal amount of sauce.
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Serving Size: 1 Serving (503g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 385 | ||
Calories from Fat: 309 (80%) | ||
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Amt Per Serving | % DV | |
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Total Fat 34.3g | 46 % | |
Saturated Fat 21.3g | 107 % | |
Monounsaturated Fat 9.3g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 100.3mg | 31 % | |
Sodium 180.5mg | 6 % | |
Potassium 484mg | 13 % | |
Total Carbohydrate 22.8g | 7 % | |
Dietary Fiber 6.4g | 25 % | |
Sugars, other 16.5g | ||
Protein 7g | 10 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 385
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