Baked, Shrimp Stuffed Redfish with Tarragon Butter Sauce

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Baked, Shrimp Stuffed Redfish with Tarragon Butter Sauce
Serves 2
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  1. 2 Redfish Fillets (Boneless, Skinless)
  2. 2 TBSP Salted Butter
  3. 1 TBSP Garlic, Chopped
  4. ¼ Cup Sweet Onions, Chopped
  5. ¼ Cup Celery, Chopped
  6. ¼ Cup Bell Peppers (Colorful), Chopped
  7. 2/3 Cup Shrimp, Peeled, Deveined, Chopped
  8. 1/3 Cup Salvaggio's Italian Bread Crumbs
  9. 2 TBSP Spicy Brown Mustard
  10. To Taste Salt & Pepper
Tarragon Butter Sauce
  1. 1 TBSP Salted Butter
  2. 2 TBSP Shallots, Chopped
  3. ½ Cup White Wine
  4. 1 TBSP Tarragon, Dry
  5. 3/4 Cup Heavy Cream
  6. ½ Stick Salted Butter, Softened
  7. To Taste Salt & Pepper
  1. Sauté garlic, onions, celery, bell peppers in butter until tender. Do not brown.
  2. Add shrimp pieces and sauté briefly until fully cooked.
  3. Remove from heat and stir in bread crumbs and mustard then season mixture with salt and pepper.
  4. Set mixture aside to cool.
  5. Place Redfish fillets skin side down and make a 4 inch lengthwise cut down the middle of the fillet, end to end.
  6. Spray a non-stick baking sheet with non-stick vegetable spray.
  7. Divide the stuffing mixture in half and fashion 2 mounded portions of the stuffing mixture then cover each mound with a fillet of Redfish. The slit made in the fillet will allow the stuffing to be exposed in the middle. Continue to “mold” the fish around the stuffing, tucking the sides or ends of the fish under the stuffing if possible.
  8. Season the exterior of the stuffed portions with salt and pepper, spray once again with the vegetable spray and bake in a 375 F oven approximately 20 minutes or until the fish is fully cooked, opaque and flakes easily with a fork.
While the fish is baking, make your Tarragon Butter Sauce as follows
  1. In a small saucepan, sauté the shallots for 1 minute in the 1 TBSP of butter.
  2. Add white wine and tarragon and simmer slowly until the wine is reduced to a syrupy consistency.
  3. Add cream and reduce by half.
  4. Reduce heat to VERY low and slowly add the softened butter in tablespoon size dollops while whisking briskly.
  6. Remove the sauce from the heat and season with salt & white pepper.
  7. Plate the stuffed fillets and then nap with the finished butter sauce just before serving.
Nino Salvaggio