About the Recipe
Redfish, also known as red drum or channel bass, is a popular saltwater fish found in the Gulf of Mexico and along the Atlantic coast. It has a mild, sweet flavor and a firm texture that is similar to snapper or grouper. The meat of the redfish is white to pink in color and has a low fat content, making it a healthy and lean choice for seafood lovers. Redfish can be prepared in a variety of ways, from grilling and broiling to frying and baking, making it a versatile ingredient in the kitchen. When cooked properly, redfish is moist, tender, and delicious, and its mild flavor makes it a great choice for pairing with a wide range of seasonings and sauces.
Due to it's simplicity and ease, this recipe is a personal favorite of mine, and always leaves my taste buds satisfied. The redfish fillets are seasoned with a touch of salt and black pepper and then pan-seared until they're crispy on the outside and juicy on the inside. After that, they're baked in the oven to ensure that they're cooked to perfection. The fish is then topped with a tangy and buttery lemon garlic sauce that makes every bite even more delicious. This dish is perfect for a special occasion or when you want to impress your loved ones with a fancy dinner. Trust me, it won't disappoint!
Ingredients
2 redfish fillets, skin on
Salt and black pepper to taste
2 tablespoons olive oil
4 garlic cloves, minced
1/4 cup white wine
1/4 cup chicken broth
Juice of 1 lemon
4 tablespoons unsalted butter, cubed
2 tablespoons chopped fresh parsley
Preparation
Preheat your oven to 375°F (190°C).
Season the redfish fillets with salt and black pepper on both sides.
Heat the olive oil in a large oven-safe skillet over medium-high heat.
Add the redfish fillets, skin side down, and cook for 3-4 minutes until the skin is crispy and golden brown. Flip the fillets and cook for an additional 2-3 minutes.
Transfer the skillet to the oven and bake for 10-12 minutes, or until the fish is cooked through and flakes easily with a fork.
While the fish is baking, prepare the lemon garlic butter sauce. In a small saucepan, melt the butter over medium heat.
Add the minced garlic and cook for 1-2 minutes until fragrant.
Add the white wine, chicken broth, and lemon juice. Bring to a simmer and cook for 5-6 minutes until the sauce has reduced and thickened slightly.
Remove the saucepan from the heat and stir in the chopped parsley.
Remove the skillet from the oven and transfer the redfish fillets to a plate.
Spoon the lemon garlic butter sauce over the fillets and serve immediately.
Enjoy your delicious redfish with lemon garlic butter sauce!