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.

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.

Prepare the Potato Cakes

Toss asparagus with olive oil, salt, and pepper. Grill over medium heat until tender and slightly charred, about 5-7 minutes. Set aside.

Grill the Asparagus

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.

Cook the Redfish

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.

Prepare the Shrimp Sauce

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.

Assemble the Dish

Redfish fillets

Asparagus

Potatoes

Argentinian Royal Red shrimp

White wine

Heavy cream

Parmesan cheese

Cajun seasoning

Olive oil

Salt

Black pepper

Butter

**Royal Redfish

Make **Royal Redfish Recipe in just 45m. 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.

**royal Redfish Recipe

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