From David and Angela’s Kitchen: Alfredo-Rotel Sauteed Filets

As good as a cook as I am (yes, still humble) I was always afraid of cooking fish. Why? Who knows! But I’ve learned that its really easy and, if you cook it my way, it can be REALLY fattening and wonderful!

So, with that in mind, you simply cannot go wrong with this WONDERFUL and easy fish entree. Angela and I like this served with rice and broccoli or asparagus on the side. Make a batch of garlic bread too! We hope you like this as much as we do.

ALFREDO-ROTEL SAUTEED FILETS

2-3 lbs filets (Black drum or redfish; I like to use snapper)
15 oz Alfredo Sauce (I use the kind in a glass jar)
1 can Rotel
2 tbsp butter
2 tbsp olive oil
Creole seasoning
Lemon pepper

Rinse skinned filets and pat dry with paper towels.  Sprinkle both sides lightly with Cajun seasoning and lemon pepper.  Heat cast iron or non-stick skillet on medium-high until HOT THEN add olive oil and then butter. Place filets in hot skillet. Sear fish several minutes per side until light brown and easily flaked in the thickest parts.

Drain Rotel and mix it with Alfredo sauce. Pour this over filets once they are mostly cooked.

Decrease heat and cook several minutes until sauce begins to brown at edges.  Remove from heat and cover.  Let rest (sit in pan) for 5 minutes.  Yields:  4 servings.

To serve, lay fish and sauce over rice. The sauce is excellent in the rice, and you sop up any excess with the bread!

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