Mitchell's Seafood House Recipe

Prep the seafood

Rinse the fresh shrimp and scallops under cold water, then pat dry with paper towels. If using whole fish fillets, ensure they are cleaned and scaled.

Chop vegetables

Chop the bell peppers and dice the red onion. Mince the garlic cloves and chop the fresh parsley.

Heat the oil

In a large skillet over medium heat, add the olive oil and allow it to heat up for about 1-2 minutes.

Sauté the vegetables

Add the minced garlic, chopped bell peppers, and diced red onion to the skillet. Sauté for about 5 minutes until the vegetables are softened.

Cook the seafood

Add the shrimp and scallops to the skillet. Sprinkle with salt, black pepper, and paprika. Cook for about 3-4 minutes until the shrimp turn pink and the scallops are opaque.

Add fish fillets

Gently place the fish fillets into the skillet, drizzle with lemon juice, and cover. Cook for an additional 5-7 minutes until the fish is cooked through and flakes easily.

Plate and garnish

Remove the skillet from heat. Transfer the seafood and vegetables to serving plates. Garnish with chopped parsley and serve with lemon wedges and tartar sauce on the side.