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!
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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
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 and 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:
32 g fat
6.8 g carbs, 1.35 g fiber, 5.45 g NET CARBS
22.5 g protein
530 mg sodium