Pan Seared Texas Red Fish and Shrimp Cocktail


by gmt

Posted on August 8, 2011 at 6:56 AM


Texas shrimp cocktail sauce
1  cup tomato juice
1/2 cup clam juice
1 medium lime juiced
1/4 cup tequila
Simmer all ingredients for ten minutes or until alcohol is burned off. Chill for service.
Texas Shrimp Cocktail
5 large shrimp, poached in cocktail sauce and cut in half
1  cup Roma tomatoes, seeded and diced
1/4 cup red onion, small diced
1 large jalapeno, seeded and small diced
1/4 cup, minced cilantro
1/4 cup Texas shrimp cocktail sauce
Salt to taste
Combine tomatoes, onions, cilantro and jalapenos with Texas shrimp cocktail sauce.
Lime Vinaigrette
1/2 cup lime juice
1/4 cup champagne vinegar
1 large shallot, diced
1 teaspoon Dijon mustard
1/2 cup canola oil
1/2 cup olive oil
1/2 jalapeno, seeded & diced
1/4 cup, minced cilantro
Salt to taste
Combine shallots, mustard, jalapeno, lime juice and vinegar in a blender. Combine oils is a separate container. Slowly drizzle oils into the blender. Salt to taste. Finish with cilantro.  
South Texas Redfish


6 oz redfish fillet
1 medium lime
1/4 medium avocado sliced
1 pinch cilantro microgreens
1 cup Texas Shrimp Cocktail
1 tablespoon lime vinaigrette
Salt to taste
Season and pan sear the redfish fillet. Cut a lime round off the lime. In a serving dish mound the Texas shrimp cocktail. Mount with the cooked redfish. Salt and fan the avocado slices at the base of the redfish. Place the lime round next to the avocado fan. Drizzle the lime vinaigrette on top of the fish. Garnish with a pinch of microgreen cilantro.