Redfish with Shrimp Topping and Mexican Blend Cheese Over Rice
Elevate your dinner table with this irresistibly flavorful Redfish with Shrimp Topping and Mexican Blend Cheese Over Rice. Perfectly pan-seared redfish fillets are generously topped with juicy, garlic-infused shrimp and smothered in melted Mexican blend cheese for a decadent finish. Served over a bed of fluffy white or jasmine rice, this dish packs a punch with Cajun seasoning, paprika, and a zesty splash of lime for a burst of fresh, bold flavors. Quick to prep and bake, this seafood masterpiece is an ideal choice for impressing guests or treating your family to an upscale yet easy-to-make meal. Perfect as a complete dinner option, this recipe is your go-to for satisfying cravings with a blend of hearty, cheesy goodness and fresh coastal vibes.
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Recipe Information
Ingredients
- 4 pieces Redfish fillets
- 1 pound Shrimp (peeled and deveined)
- 1 cup Mexican blend cheese (shredded)
- 2 cups White or jasmine rice
- 3 tablespoons Butter
- 3 cloves Garlic (minced)
- 2 tablespoons Olive oil
- 1 teaspoon Paprika
- 1 teaspoon Cajun seasoning
- 1 Lime
- 2 tablespoons Fresh parsley (chopped)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 cups Water
Instructions
Rinse the rice in cold water until water runs clear. In a medium saucepan, combine 2 cups of rice with 4 cups of water and 1 teaspoon of salt. Bring to a boil, then reduce heat to low and cover. Cook for 15-20 minutes, or until rice is tender and all the water is absorbed. Fluff with a fork and set aside.
Season the redfish fillets with Cajun seasoning, paprika, black pepper, and a pinch of salt on both sides.
Heat a large skillet over medium heat and add 2 tablespoons of olive oil. Once hot, place the redfish fillets skin-side down in the skillet. Cook for 4-5 minutes on each side, or until the fish flakes easily with a fork. Remove from the skillet and set aside on a plate.
In the same skillet, add 1 tablespoon of butter and minced garlic. Sauté for about 30 seconds, or until fragrant. Add the shrimp and cook for 3-4 minutes until they turn pink and are cooked through.
Squeeze the juice of 1 lime over the cooked shrimp and add 1 tablespoon of chopped parsley. Stir to combine and remove the shrimp from the heat.
Preheat the oven to 375°F (190°C).
Place the cooked redfish fillets on a baking tray or oven-safe dish. Divide the shrimp mixture evenly over the fillets. Sprinkle shredded Mexican blend cheese generously over the top.
Bake the fish in the preheated oven for 5-7 minutes, or until the cheese is melted and bubbly.
To serve, scoop a portion of rice onto each plate. Place a cheese-topped redfish fillet over the rice. Garnish with the remaining chopped parsley for a fresh finish. Serve immediately and enjoy!
Nutrition Facts
Calories |
2522 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.1 g | 160% | |
| Saturated Fat | 51.1 g | 256% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 1284 mg | 428% | |
| Sodium | 5103 mg | 222% | |
| Total Carbohydrate | 131.2 g | 48% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 2.3 g | ||
| Protein | 229.7 g | 459% | |
| Vitamin D | 41.0 mcg | 205% | |
| Calcium | 1222 mg | 94% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 2831 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
