**royal Redfish Recipe
Bronzed redfish served over a bed of grilled asparagus and Cajun boiled potato cake, topped with Argentinian Royal Red shrimp sautéed in a white wine cream sauce and Parmesan cheese.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Potato Cakes
Boil the potatoes until tender. Drain and mash. Form into patties and season with salt, pepper, and Cajun seasoning. Pan-fry in olive oil until golden brown on both sides. Set aside.
- 2
- 3
Cook the Redfish
Rub the redfish fillets with olive oil, Cajun seasoning, salt, and pepper. In a hot skillet, sear the fillets for about 4-5 minutes on each side until cooked through and bronzed. Set aside and keep warm.
- 4
Prepare the Shrimp Sauce
In the same skillet, add butter and sauté the Royal Red shrimp until they turn pink. Add white wine and let it reduce by half. Stir in heavy cream and Parmesan cheese, and cook until the sauce thickens slightly.
- 5
Assemble the Dish
On a plate, place a bed of grilled asparagus, top with the potato cake, and place the bronzed redfish on top. Spoon the shrimp and white wine cream sauce over the fish. Serve immediately.
