Coastal Bend Redfish With Shrimp And Crab

• 1/2 pound unpeeled, large fresh shrimp
• 1/3 cup tomato puree
• 1 teaspoon sugar
• 1 teaspoon garlic salt
• 2 shallots, minced
• 1 small jalapeno pepper, seeded and minced
• 1/4 cup olive oil, divided
• 2 plum tomatoes, peeled, seeded, and diced
• 1/2 pound fresh jumbo lump crabmeat
• 4 (6- to 8-ounce) redfish or red snapper fillets, skinned
• 1 teaspoon salt
• 1 teaspoon pepper
• 12 asparagus spears, cooked
• 8 small carrots, sliced and cooked
• 2 zucchini, sliced and cooked
• 2 large plum tomatoes, seeded and chopped
• 1/2 cup grated fontina cheese
• Garnish: fresh chopped cilantro

1. Peel shrimp, and devein, if desired; chop, and set aside.
2. Whisk together Beurre Blanc and next 3 ingredients.
3. Saute shallots and jalapeno in 2 tablespoons hot oil in a large skillet over medium heat 1 minute. Add shrimp, and cook 1 minute or just until shrimp turn pink. Add diced tomato; saute 30 seconds. Stir in crabmeat and Beurre Blanc mixture; keep warm.
4. Brush fillets with remaining 2 tablespoons olive oil; sprinkle with salt and pepper. Place on a broiling rack in a roasting pan.
5. Broil 4 inches from heat 2 minutes on each side or until fish flakes with a fork. Remove to a serving platter. Arrange asparagus and next 3 ingredients around fillets; sprinkle with cheese. Serve with shrimp mixture; garnish, if desired.

shrimp, tomato puree, sugar, garlic salt, shallots, jalapeno pepper, olive oil, tomatoes, lump crabmeat, salt, pepper, carrots, zucchini, tomatoes, fontina cheese, cilantro

Taken from www.myrecipes.com/recipe/coastal-bend-redfish-with-shrimp-crab (may not work)