Austin, Food & Wine Festival 2012
8 - 10 minutes
1 lb. shrimp, peeled and deveined
1 lb. bay scallops
1 lb. pangasius fillets
0.333 c. lemon olive oil
8 oz. crawfish tail meat
1 pkg. H-E-B Mango Pico de Gallo
• zest and juice of 1 lime
0.5 c. fresh squeezed orange juice
4 tsp. Adams Reserve Citrus Rub
1 tsp. red pepper flakes
• salt to taste
Preheat oven to 400°F.
Dice shrimp and pangasius fillets.
Toss shrimp, scallops and fish in lemon oil and place in a single layer on a flat baking sheet. Roast in oven for 8-10 minutes, until seafood is just cooked. Chill immediately.
Combine chilled seafood and its juices with remaining ingredients. Season to taste with salt and chill overnight.
No Nutritional Information Available