Alfredo-RoTel Sautéed Fillets

Alfredo-RoTel Sautéed Fillets
Alfredo sauce is credited to Italian chef Alfredo di Lelio. The story goes that Chef di Lelio first offered his namesake sauce at his restaurant Alfredo alla Scrofa in 1914 and its popularity continues to grow. While chicken has long been a popular compliment to dishes featuring Alfredo sauce, it is every bit as delightful with seafood, especially sauted fillets. The addition of RoTel diced tomatoes with chilies melds well with the parmesan cheese and cream of the Alfredo and adds plenty of zip.

2-3 pounds fresh fillets (black drum and redfish are our favorites)
15 ounces prepared Alfredo sauce (Bertolli brand is really good)
1 can RoTel diced tomatoes with chilies
2 Tbs butter or margarine
2 Tbs olive oil
Tony Chacere's Creole Seasoning
Lemon pepper

Check fillets for small bones, rinse and pat dry with paper towels, sprinkle both sides lightly with Cajun seasoning and lemon pepper.

Heat cast iron or non-stick skillet, add butter and olive oil.

Place fillets in hot skillet, sear several minutes per side until light brown and easily flaked in thickest parts.

Drain the tomatoes and mix with Alfredo sauce, pour evenly over fillets.

Reduce heat and continue cooking several minutes until sauce mixture begins to brown at edges. Remove from heat and cover. Let rest for five minutes to allow flavors to blend.

Serving suggestion: Great with rice pilaf, steamed asparagus, salad and garlic bread. The extra sauce is to-die-for drizzled over garlic bread. Plenty for four hearty adults.