Ingredients
Equipment
Method
- 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
Fish Variations: If you don’t have Acadian redfish, you can substitute it with other firm white fish such as cod, haddock, or pollock.
Grill Option: You can also grill the redfish fillets instead of pan-searing them for a smoky flavor. Just brush with a little olive oil before grilling.
Storage: Leftover cooked redfish can be stored in an airtight container in the fridge for up to 2 days. Reheat gently in a pan over low heat to prevent it from drying out.
