Blackened Redfish / Baby Shrimp / Honey Butter Glaze / Mashed Potatoes / Red Bell Peppers / Red Onions / Zucchini / Squash Recipe

Cooking Instructions

1. 1

   Prepare the Honey Butter Glaze

   In a small saucepan, melt the butter over low heat. Stir in the honey until well combined. Set aside.

2. 2

   Prepare the Vegetables

   Chop the red bell peppers, red onion, zucchini, and squash into bite-sized pieces. Drizzle with olive oil, season with salt and pepper, and toss to coat.

3. 3

   Cook the Vegetables

   In a large skillet over medium heat, add the seasoned vegetables and sauté until they are tender and slightly caramelized, about 8-10 minutes. Remove from heat and set aside.

4. 4

   Prepare the Redfish and Shrimp

   Pat the redfish fillets dry and season both sides generously with blackening seasoning. In the same skillet, add a bit more olive oil if needed, and heat over medium-high heat.

5. 5

   Cook the Redfish

   Add the redfish fillets to the skillet, cooking for about 4-5 minutes on each side until blackened and cooked through. Remove from skillet and keep warm.

6. 6

   Cook the Shrimp

   In the same skillet, add the baby shrimp and cook until pink and opaque, about 3-4 minutes. Remove from heat.

7. 7

   Serve

   On each plate, serve a portion of mashed potatoes, top with blackened redfish, and spoon the sautéed shrimp over. Drizzle with honey butter glaze and serve the sautéed vegetables on the side.