Cajun Redfish with Red Pepper Relish

The inspiration for this recipe came from Chef Denise at HEB-Plus in Victoria, TX. HEB-Plus Stores carry a full line of Adams and Roberts Reserve products.

Preparation Time: 10 minutes
Cooking Time: 15 minutes
Serves: 4

Fresh redfish fillets (1 ½ -2 pounds)
2 Tablespoons Adams Reserve Cajun Rub
1/4 Cup Roberts Reserve Roasted Red Pepper & Onion Dip Relish*
2 Tablespoons Extra Virgin Olive Oil

Season Fillets with Adams rub on both sides; let stand 5 minutes.

Heat large skillet over medium-high heat for two minutes. Add oil and continue heating until it just begins to smoke. Cook fillets in skillet 2 ½ to 3 ½ minutes per side in separate batches, not crowding, until lightly browned on each side.

Right before serving, top each fillet with 2 tablespoons Roberts Reserve relish.

Serve immediately.

*Variation: substitute Roberts Reserve Roasted Pineapple & Habanera Dip or Pineapple Coconut Mango Tequila Sauce.