Paneed Redfish With Grilled Shrimp Recipe

Cooking Instructions

1. 1

   Prepare the Roasted Potatoes

   Preheat the oven to 425°F (220°C). Toss the cubed red potatoes with olive oil, salt, and black pepper. Spread them on a baking sheet and roast for about 25-30 minutes or until golden brown and tender.

2. 2

   Grill the Asparagus

   While the potatoes are roasting, grill the asparagus on medium heat for about 5-7 minutes, turning occasionally until tender and slightly charred. Season with salt and pepper to taste.

3. 3

   Prepare the Shrimp

   Season the shrimp with salt and pepper. Grill them on medium heat for about 2-3 minutes on each side until they are opaque and cooked through. Set aside.

4. 4

   Paneed Redfish

   Set up a breading station with flour in one shallow dish and beaten egg in another. Season the redfish fillets with salt and pepper, then dredge in flour, dip in egg, and coat again with flour. In a skillet, heat olive oil over medium heat. Cook the redfish for about 4-5 minutes on each side until golden and cooked through.

5. 5

   Make the Buerre Blanc Sauce

   In a saucepan, melt 2 tablespoons of butter over medium heat. Add the roasted red bell peppers, stirring for a minute. Slowly whisk in the remaining butter until melted and emulsified. Remove from heat and stir in chopped basil.

6. 6

   Plating the Dish

   On each plate, place a serving of roasted potatoes, top with a paneed redfish fillet, and place two grilled shrimp on top. Drizzle with the roasted red pepper and basil buerre blanc sauce. Serve with grilled asparagus on the side.