Redfish and Shrimp

Author/Source Woman's Day 1981-04-28

1/2 cup cooking or dry sherry
1/2 cup Worcestershire, or to taste
1/4 teaspoon cayenne (optional)
2 lb redfish, cut in five or six 1-inch steaks1
8 medium shrimp, heads but not shells removed
1/2 large green pepper, cut in strips
3/4 cup chopped green onions
1/2 cup celery, chopped coarsely
2 Tbsp oil
1 can (16ox) tomatoes, broken up
2.5 cups water
1/2 cup tomato paste
1/2 tsp sugar, or to taste2
1 tsp oregano
1 tsp sage
Salt and pepper to taste
Chopped parsley (optional)

  1. In double plastic bags or shallow dish, mix well sherry, Worcestershire and cayenne.
  2. Add fish and shrimp.
  3. Toss to coat.
  4. Seal bags or cover and marinate 3-4 hours or refrigerate overnight.
  5. Drain marinade and reserve; set seafood aside.
  6. In large skillet, saute green pepper, onions, and celery in oil until onions are tender and beginning to brown.
  7. Add tomatoes, water, tomato paste, reserved marinade, sugar, oregano and sage.
  8. Bring to a boil; reduce heat to medium-low and cook uncovered 25-30 minutes or until reduced by half.
  9. Add reserved seafood; cook 10-15 minutes or until fish flakes easily with fork.
  10. Season with salt and pepper.
  11. Garnish with parsley.
  12. Serve in soup bowls with rice and French bread to soak up extra juices.

Makes 4 servings. Per serving: 300 calories, 27 g protein, 19 c carbs, 13 g fat, 120 mg cholesterol.

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