Recipes

Baked, Shrimp Stuffed Redfish with Tarragon Butter Sauce

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Nino Salvaggio
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Serves: 2
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Ingredients

  • 2 Redfish Fillets (Boneless, Skinless)
  • 2 TBSP Salted Butter
  • 1 TBSP Garlic, Chopped
  • ¼ Cup Sweet Onions, Chopped
  • ¼ Cup Celery, Chopped
  • ¼ Cup Bell Peppers (Colorful), Chopped
  • 2/3 Cup Shrimp, Peeled, Deveined, Chopped
  • 1/3 Cup Salvaggio’s Italian Bread Crumbs
  • 2 TBSP Spicy Brown Mustard
  • To Taste Salt & Pepper

Instructions

  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.

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