Redfish
Servings: 2 Servings
Calories: 438kcal
Ingredients
Aleppo pepper seasoning rub
- 1.5 tablespoons Garlic powder
- 1 teaspoon Dried oregano
- ½ teaspoon Kosher salt
- ¾ teaspoon Black pepper
- ½ teaspoon Extra Virgin Olive Oil
- 1 pound Redfish filets about 2 filets
Sear
- .5 tablespoon olive oil
- .5 tablespoon butter
Pan Sauce
- 1 clove garlic minced
- pinch alepeppo
- .25 cup white wine Orchicken broth
- 1 tablespoon lemon juice
- 1 tablespoon butter cold
Instructions
How to Cook It Indoors
Sear
- Heat olive oil and butter in your skillet over medium-high heat.
- Cook the seasoned fillets for 3 to 4 minutes on the first side to toast the Aleppo pepper into a savory crust.
- Flip and cook for 2 to 3 minutes more, then move the fish to a plate.
Pan Sauce
- Drop the heat to medium.
- Add 1 minced garlic clove and a pinch of Aleppo pepper to the pan for 30 seconds.
- Pour in ¼ cup of white wine (or chicken broth) and 1 tablespoon of lemon juice, scraping up the browned bits.
- Turn off the heat and melt in 1 tablespoon of cold butter.
Serve: Pour the glossy, bright sauce right over the warm redfish fillets.
Nutrition
Serving: 1Filet | Calories: 438kcal | Carbohydrates: 7g | Protein: 41g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.3g | Cholesterol: 168mg | Sodium: 825mg | Potassium: 756mg | Fiber: 1g | Sugar: 1g | Vitamin A: 670IU | Vitamin C: 6mg | Calcium: 169mg | Iron: 3mg