Chipotle-Lime Shrimp Topped Fish


This baked fish is different from most of mine.  Several flavor layers going on here.  This is quite a nice flavor overall.  This dish is not suitable until the Atkins OWL phase due to the tequila in it.  It would not be suitable for Paleo-Primal due to the sugar-free marmalade and alcohol. You would have to omit or substitute to be able to have this dish.

This dish would be even more wonderful prepared with charcoal-grilled fish and shrimp.  But it was pretty darn good just doing it in the oven broiler!


8 medium shrimp, peeled and deveined

2   6-oz. fish filets (I used Swai)

3 oz. pork sausage, crumbled up

2 oz. chopped onion (or shallot)

1 jalapeno, seeded and chopped

2 cloves garlic, minced

1 2″ chipotle pepper in adobo sauce, rinsed, seeded and chopped (2 if you like things hots)

Juice of 1 lime

2 T. sugar-free lime marmalade (or 1 tsp. lime zest + 2T. sugar-free honey)

3 T. tequila (omit if still in Induction)

3/4 c. homemade seafood or chicken stock

Pinch Spanish Smoked Paprika

¼ tsp. my Seafood Spice blend

Dash salt

3 T. butter

DIRECTIONS:  Preheat broiler.

Prepare the seafood:  Melt 1 T. of the butter in a small non-stick pan.  Dip the fish filets (both sides) into the melted butter, laying it flat in the pan.   Coat the shrimp as well and arrange around the fish filets.    Sprinkle ½ of the chopped jalapeno over the shrimp.  Sprinkle the seafood spice blend over the exposed side of the fish and shrimp.  Set aside until sauce is made and simmering.

Make your sauce:  In a skillet over medium-high heat, melt the remaining 2T. butter and brown the sausage crumbles.  Add the onion or shallot, garlic and salt mid-browning and saute until onion is nearly tender.  Add remaining jalapeno, paprika and chopped chipotle pepper next.  Finally, add the lime marmalade, tequila, lime juice along with the chicken or seafood stock, whichever you are using.  Lower heat to lowest setting and simmer for about 10-15 minutes to reduce volume by about half and allow those flavors to mingle.  While the sauce is simmering, broil your seafood.

Broil and Assemble:  Pop pan of awaiting seafood into pre-heated broiler.  It will take about 10-15 minutes to get done.  The fish will be done when it is just opaque white at the thickest part.  Do not overcook.  Remove from broiler and plate the filets.  I have a wonderful extra-long spatula that is indispensable for dipping up long items like fish filets.  A worthwhile investment if you don’t own one.  Top each filet with about half of the sauce.  Top with the broiled shrimp and serve at once.

NUTRITIONAL INFO:  Makes 2 servings, each contains:

448 cals, 32g fat, 6.8 g  carbs, 1.35g fiber, 5.45g NET CARBS, 22.5g protein, 530 mg sodium



4 thoughts on “Chipotle-Lime Shrimp Topped Fish

  1. Lisa

    In the ingredients there is lime juice listed along with the lime marmalade, but the lime juice is not mentioned in the directions. Does it go in the sauce or is the extra lime juice just not supposed to be in the recipe? Thanks – I really enjoy your blog!

    1. So sorry about that. Looks like I got ahead of myself when typing the instructions. You should add the lime juice when you add the marmalade and tequila. I’ve gone back in and corrected the directions to state that now. Thanks for keeping me on the straight and narrow. 😉

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