Seared Redfish w/Bay Scallop & Shrimp in Creole Mussel Sauce

seared redfish

  • 2 tbsp. butter
  • 1 small onion, diced
  • 1 medium red pepper, diced
  • 2 cloves garlic, minced
  • 1 large Jalapeno pepper, diced
  • 2 lb. mussels, steamed and shells removed
  • 1 cup tomato sauce
  • salt and pepper
  • 1 seasoned grill griddle pan
  • 1 bottle beer
  • 4 x 7oz. red fish fillets, boneless and skinless
  • 8 large bay scallops, toes removed
  • 8 large tiger shrimp, peeled and deveined
  • 2 tbsp. Cajun Seasoning
  • 2 tbsp. + 2 tbsp. olive oil
  • ¼ cup chopped fresh cilantro

Melt the butter in a pan over medium high heat and add the onions, red pepper, garlic and jalapeno pepper. Sauté for 3 minutes. Add 2oz of beer and bring to a boil. Add the mussel meat and tomato sauce. Reduce heat to low and simmer for 5 minutes. Season with salt and pepper. Set aside and keep warm.

Preheat grill and griddle pan to medium high heat.

Season the red fish, scallops, and shrimp with Cajun seasoning and olive oil, pressing the spices firmly but gently into the flesh.

Reduce the heat under the skillet to medium low and add the other 2 tbsp of oil. Place the red fish onto the skillet and fry for 4 minutes per side. Drizzle a little beer over the fish to add a little moisture and avoid burning the fish.
As you cook the red fish, place the shrimp and scallops on the grill and cook for 2 to 3 minutes per side.
Remove all the seafood from the grill and serve immediately with Creole Mussel Sauce and garnish with chopped cilantro.

Serves 4.