Pecan Crusted Redfish/ Sweet Browned Butter/ Two Grilled Shrimp/ Mashed Potatoes/ Roasted Zucchini/ Squash Recipe

Preparation Steps

1. 1

   Prepare the Mashed Potatoes

   In a pot, boil the cubed potatoes until tender, about 15 minutes. Drain and mash with milk, salt, and pepper. Set aside.

2. 2

   Roast the Vegetables

   Toss zucchini and yellow squash with olive oil, garlic powder, salt, and pepper. Place on a baking sheet and roast in a preheated oven at 400°F (200°C) for 20 minutes.

3. 3

   Prepare the Shrimp

   In a skillet, heat a tablespoon of olive oil over medium heat. Add shrimp and season with salt and pepper. Cook until pink and opaque, about 3-4 minutes. Set aside.

4. 4

   Prepare the Redfish

   Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with a mixture of chopped pecans and panko breadcrumbs. Dredge each redfish fillet in flour, dip in egg, and then coat with the pecan mixture.

5. 5

   Cook the Redfish

   In a large skillet, melt butter over medium heat until browned, then add the coated redfish fillets. Cook for 4-5 minutes on each side until golden brown and cooked through. Remove from skillet and keep warm.

6. 6

   Finish the Dish

   Plate the pecan crusted redfish, add the grilled shrimp, a serving of mashed potatoes, and roasted zucchini and squash. Drizzle with any remaining browned butter from the skillet and garnish with chopped chives.