Redfish Loaf Olé

Redfish Loaf Olé
We are always searching for new ways to enjoy seafood and Everett and I teamed up for this creation. The Roasted Tomatillo Sauce added to the Mexican zest, and complimented the loaf very well. We hope you enjoy it as much as we did. -Pam

1.5 lbs. redfish fillets cut to 1/2 inch cubes
3 eggs
1 cup heavy cream
1 cup chopped onions
1/2 cup chopped carrots
1/2 cup chopped pablano pepper
1/2 cup chopped red bell pepper
1/3 cup fresh chopped cilantro
1/3 cup fresh chopped parsley
1/3 cup chopped celery
1 cup shredded sharp cheddar cheese
1 sleeve wholegrain saltine crackers - crumbled
3/4 cup seasoned bread crumbs
3 Tbsp. soy sauce
2 Tbsp. Knorr chicken base powder
2 Tbsp. coarse ground black pepper
1/2 tsp. ground comino
2 tsp. salt
Juice of one whole fresh lemon

Preheat oven to 350

Combined all ingredients in large bowl, mix well.
Form a loaf in well-greased roasting pan.

Bake at 350 one hour covered, then 30
minutes uncovered.

Serves six to eight.


1 jar Central Market Roasted Tomatillo Salsa (get it at HEB)
cup heavy cream
tsp baking soda

Heat salsa in pan, add cream and mix together, add baking soda. Cook on medium heat for about five minutes. Spread on serving plate and add slices of fish loaf, (drizzling a bit over the top is very good too.)