This Acadian redfish recipe is pan-seared until the edges turn golden and finished with a quick lemon-butter garlic sauce, and it takes about 20 minutes from start to finish. The fish itself is mild, slightly sweet and firm but flaky. It is a good weeknight dinner for anyone who wants seafood without a long recipe, and it is forgiving if you are new to cooking fish.
- Total time: about 20 minutes (10 minutes prep, 10 minutes cooking)
- Serves: 4
- Fish is done at: 145°F (63°C), or when it flakes easily with a fork
- Also sold as: ocean perch
Jump to:
- About Acadian redfish
- Ingredients
- Step-by-step method
- Tips and troubleshooting
- Baking and grilling
- Buying, thawing and sustainability
- FAQs
Getting to Know the Fish Behind This Acadian Redfish Recipe
Acadian redfish (Sebastes fasciatus) is a rockfish that lives in the cold North Atlantic, mainly in the Gulf of Maine and the waters off the Canadian Maritimes. It has orange-red skin and white flesh, and it is often sold as ocean perch. The fillets are typically thin, which is why they cook so quickly, and the flavor is mild enough to take on whatever sauce you give it.
It is a lean fish. It does provide protein, vitamin B12 and selenium, but it has far less omega-3 fat than oily fish such as salmon or sardines, so think of it as a light, easy-to-cook white fish rather than a major omega-3 source.
Acadian Redfish Recipe Ingredients
For the fish
- 4 Acadian redfish fillets, about 6 oz each
- 2 tablespoons olive oil
- 1 tablespoon butter, for searing
- Salt and pepper to taste
For the lemon-butter sauce
- 2 tablespoons butter
- 2 cloves garlic, minced
- ¼ cup white wine (optional)
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 2 tablespoons chopped fresh parsley
- 1 lemon, cut into wedges, to serve
No wine? Replace it with chicken or vegetable broth, or skip it and add an extra squeeze of lemon.
How to Make This Acadian Redfish Recipe
- Dry the fish. Every good Acadian redfish recipe starts here: pat the fillets very dry with paper towels, since moisture is the main reason fish steams instead of browning. Season both sides with salt and pepper.
- Heat the pan. Warm the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat until the butter foams but does not smoke. A heavy or non-stick pan works best.
- Sear. Lay the fillets in the pan, skin side down if the skin is on, and leave them alone for 3 to 4 minutes until the underside is golden and releases easily. Flip carefully with a fish spatula and cook another 2 to 3 minutes, until the flesh flakes and reads 145°F (63°C). Move the fish to a plate and tent it loosely with foil.
- Start the sauce. Lower the heat to medium, melt the 2 tablespoons of butter in the same pan, and cook the garlic for about a minute until fragrant, without letting it brown.
- Deglaze. Pour in the wine, scrape up the browned bits, and simmer 2 to 3 minutes until reduced by about half.
- Finish. Stir in the lemon juice and zest and cook until the sauce thickens slightly. Take it off the heat, and taste for salt.
- Serve. Plate the fillets, spoon the sauce over the top, and finish with parsley and lemon wedges.
Acadian Redfish Recipe Tips and Troubleshooting
| Problem | Likely cause | Fix |
|---|---|---|
| Fish sticks to the pan | Pan was not hot enough, or the fish was moved too soon | Preheat fully and wait until the fillet releases on its own |
| Fish is dry or rubbery | Overcooked; the fillets are thin | Pull it at 145°F (63°C) and rest it for 2 minutes |
| Pale, no crust | Fish was wet, or the pan was crowded | Pat dry and cook in two batches if needed |
| Fish falls apart on flipping | Flipped too early, or the spatula was too thick | Use a thin fish spatula and flip only once |
| Sauce is greasy or splits | Heat too high when adding butter | Lower the heat and whisk in a splash of water or broth |
| Strong fishy smell | Fish is not fresh | Buy fish that smells clean and briny, and cook it within a day or two |
- Keep seasoning simple. Salt, pepper, lemon and garlic are enough, and heavier spice rubs can overwhelm the mild flavor.
- Check for pin bones. Run a fingertip along the fillet and pull out any small bones with tweezers before cooking.
- Do not marinate long in acid. Lemon juice can turn the surface of the fish mushy if it sits for more than 15 to 20 minutes.
- Rest briefly. Two minutes off the heat lets the juices settle.
Acadian Redfish Recipe Variations: Baking, Grilling and More
- Baked: to bake this Acadian redfish recipe, place the fillets on a lined sheet pan, brush with oil, season, and bake at 400°F (200°C) for about 10 to 12 minutes, depending on thickness, until the fish reaches 145°F. Spoon the sauce over after baking.
- Grilled: oil the grates well and brush the fish with oil. Grill about 3 to 4 minutes per side over medium-high heat. Thin fillets do better in a grill basket or on foil.
- Crispy coating: dredge the fillets in flour, then egg, then panko before pan-frying for a crunchy crust.
- Cajun style: season with a Cajun spice blend instead of plain salt and pepper, and skip the wine.
- Fish tacos: flake the cooked fish into warm tortillas with slaw and a squeeze of lime.
- Dairy-free: use olive oil or a plant-based butter in the sauce.
What to Serve With This Acadian Redfish Recipe
Because the fish is delicate, simple sides work best: roasted asparagus or green beans, boiled potatoes, rice, or a crisp salad. A tangy cucumber salad adds crunch, and fluffy Chamorro red rice soaks up the lemon-butter sauce nicely. A glass of Sauvignon Blanc, Pinot Grigio or a dry rosé suits the dish, and a light dessert such as the blueberry lemon mascarpone cake keeps the lemon theme going.
Buying, Thawing and Sustainability for an Acadian Redfish Recipe
- What to look for: for any Acadian redfish recipe, choose fillets that look moist and translucent, smell clean and slightly briny, and spring back when pressed. Avoid anything with a strong ammonia or sour smell.
- Frozen is fine. Much of the redfish sold is frozen, and fish frozen soon after catching can be as good as fresh. Thaw it overnight in the refrigerator, never on the counter, and pat it very dry before cooking.
- Storage: keep fresh fish in the coldest part of the fridge and cook it within 1 to 2 days. Cooked fish keeps 3 days refrigerated in an airtight container. Reheat gently, covered, at 275°F for about 10 minutes so it does not dry out.
- Freezing: wrap raw fillets tightly in plastic and then freezer paper or a freezer bag, pressing out the air, and use within about 3 months for the best quality.
- Sustainability: redfish grow slowly, so management matters. Ratings change over time, so check the current guidance from Seafood Watch or look for the blue label of the Marine Stewardship Council when you shop.
- Pregnancy and kids: ocean perch is generally listed among the lower-mercury fish in the US FDA and EPA advice, but check the current chart if this applies to you.
Per serving, this Acadian redfish recipe comes to around 250 calories on the recipe card. A 6 oz fillet is low in carbohydrates, and most of the fat in the finished dish comes from the oil and butter, so the number will vary with how much sauce you use. This recipe contains fish, dairy and optional wine, so keep that in mind if you are cooking for someone with allergies.
Acadian Redfish Recipe Card
Pan-Seared Acadian Redfish with Lemon-Butter Sauce
Equipment
- Heavy skillet or cast-iron pan
- Fish spatula or tongs
- Small saucepan (for sauce)
- Measuring spoons
- Knife and cutting board
- Plate for serving
Ingredients
- 4 Acadian redfish fillets about 6 oz each
- 2 tbsp olive oil
- 1 tbsp butter for searing
- Salt and pepper to taste
- 1 lemon sliced into wedges
- 2 cloves garlic minced
- 1/4 cup white wine optional
- 2 tbsp fresh parsley chopped
- 2 tbsp butter for sauce
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
Instructions
- Prepare the Fish: Pat the Acadian redfish fillets dry with paper towels. Season both sides generously with salt and pepper.
- Heat the Pan: In a large skillet, heat the olive oil and 1 tbsp butter over medium-high heat until hot but not smoking.
- Sear the Fish: Place the fillets skin-side down (if the skin is on) in the pan. Cook for 3-4 minutes until the skin is crispy, then flip the fillets carefully using a fish spatula or tongs. Cook for an additional 2-3 minutes, or until the fish flakes easily with a fork. Remove from the pan and set aside.
- Make the Lemon-Butter Sauce: In the same pan, add 2 tbsp of butter and melt over medium heat. Add the minced garlic and cook for 1 minute until fragrant. If using white wine, add it to the pan, scraping up any browned bits from the bottom of the pan. Let it simmer for 2-3 minutes. Add the fresh lemon juice and zest, and stir until the sauce thickens slightly.
- Serve: Place the cooked fillets on plates. Drizzle the lemon-butter sauce over the fish and garnish with fresh parsley and lemon wedges.
Notes
Acadian Redfish Recipe FAQs
What does Acadian redfish taste like?
It has a mild, slightly sweet flavor and a firm, flaky texture. It is not strongly fishy, which makes it a good choice for people who are new to seafood.
Is Acadian redfish the same as ocean perch?
In many stores, yes. Acadian redfish is commonly sold under the market name ocean perch, although it is a rockfish and not related to freshwater perch.
How do I know when redfish is cooked?
The flesh turns opaque and flakes easily with a fork, and the internal temperature reaches 145°F (63°C). Thin fillets usually take only 5 to 7 minutes in a hot pan.
Can I cook it from frozen?
It is better to thaw it overnight in the refrigerator and pat it dry. Cooking from frozen tends to release extra water and makes it harder to brown.
Can I bake or grill this fish instead?
Yes. Bake at 400°F for about 10 to 12 minutes, or grill over medium-high heat for 3 to 4 minutes per side, using oiled grates or a grill basket.
What can I use instead of white wine?
Use chicken or vegetable broth with an extra squeeze of lemon juice, or leave the wine out and make the sauce with butter, garlic and lemon alone.
Tell me how yours turned out
Did you try this Acadian redfish recipe with capers, the panko crust, or on the grill? Leave a comment and a star rating below. Notes on fillet thickness and cooking time help other readers get the fish right the first time.
Further reading
- Seafood Watch: current sustainability ratings for seafood
- Marine Stewardship Council: certified sustainable seafood
- FoodSafety.gov: safe cooking temperatures and storage guidance