Spicy Alfredo Sauteed Fish Fillets
This recipe features fresh fish fillets seasoned with Creole spices and lemon pepper, then pan-seared in butter and olive oil. They are topped with a simple sauce made from Alfredo sauce and drained Rotel tomatoes with green chillies. The dish finishes cooking as the sauce warms and begins to brown at the edges, creating a flavourful meal in under an hour.
Ingredients
- 2 -3 lbs fresh fish fillets (black drum, redfish, trout or your choice)
- 15 ounces prepared alfredo sauce (Bertolli brand is really good)
- 1 can rotel diced tomatoes and green chilies (mild is plenty spicy for me!)
- 2 tablespoons butter
- 2 tablespoons olive oil
- tony chacere's creole seasoning
- lemon pepper
Method
- Inspect the fish fillets for any small bones, then rinse them and pat dry using paper towels.
- Lightly season both sides of each fillet with the Creole seasoning and lemon pepper.
- Warm a cast iron or non-stick skillet, then add the butter and olive oil.
- Lay the fillets in the hot skillet and sear for several minutes on each side until lightly browned and flaking easily at the thickest part.
- Drain the can of Rotel tomatoes and combine them with the prepared Alfredo sauce.
- Evenly pour the combined Alfredo and Rotel mixture over the fish fillets in the skillet.
- Lower the heat and cook for several more minutes until the sauce starts to brown around the edges.
- Take the skillet off the heat, cover it, and let the dish rest for five minutes or longer so the flavours can meld.
Nutrition (per serving)
Sodium227600 mg
Recipe details
Category< 60 Mins
AuthorRed Robin
