Pan Seared Redfish- 2 12-ounce redfish fillets, about 1-inch thick
- ½ teaspoon kosher salt
- ⅛ teaspoon black pepper
- 1 Tablespoon canola oil or vegetable oil
- 4 Tablespoons unsalted butter, cut into ½-inch cubes
- 4 garlic cloves, crushed and peeled
- 4 sprigs fresh thyme
- lemon wedges
Pomme Puree and Asparagus- 1 pound Yukon Gold potatoes, cleaned and cut into quarters
- 2 teaspoons kosher salt
- 2 garlic cloves, crushed and peeled
- 2 Tablespoons chopped fresh parsley
- 2 Tablespoons dill pickles, minced
- 1 Tablespoon capers, minced
- zest from ½ lemon
- 2 Tablespoons unsalted butter, cut into ½-inch cubes
- ¼ cup heavy whipping cream
- 1 pound asparagus, trimmed
- 4 sprigs fresh thyme
Catch a redfish. Gather your other ingredients. In a saucepan,
cover the potatoes with cold water and add 2 teaspoons salt and the
garlic. Bring to a boil over medium-high heat and cook until the
potatoes are tender, about 20 minutes. In a mixing bowl, combine parsley, pickles, capers, lemon zest, butter, and heavy whipping cream. Set aside. When the potatoes are tender, drain them well and cover saucepan with lid to keep them warm, and set aside Pat
all sides of redfish fillets dry with paper towels. Sprinkle on all
sides with salt and pepper. If you are only making this for two people,
keep the fillets as they are. If you are serving four people, cut the
fillets in half so you have a total of four fillets. Heat oil in 12-inch nonstick skillet
over medium-high heat until just smoking. Reduce heat to medium and
place fillets skinned side down in skillet. Gently press on each fillet
with a fish spatula for 10 seconds to
ensure good contact with the skillet. Cook fillets, without moving them,
until underside is light golden brown, about 2 minutes. Using
fish spatula, gently flip fillets. Cook for another 1 minute. Scatter
butter, garlic, and fresh thyme sprigs around fillets. When butter is
melted, tilt skillet slightly toward you so butter pools at the front of
the skillet. Using a large spoon, scoop up melted butter and pour over
fillets repeatedly for 15 seconds. Place skillet flat on burner and
continue to cook 30 seconds longer. Continue to alternate basting and
cooking until fillets register an internal temperature of 135 degrees F
using an instant-read meat thermometer. Transfer
cooked redfish fillets to a large plate, then add asparagus to the same
skillet and sauté for about 3 minutes until tender. Add parsley and pickle mixture to the saucepan with the cooked and drained potatoes and use a potato masher or electric hand mixer to combine well until smooth. Top each fillet with thyme sprigs, pour butter over fillets, and serve with lemon wedges. Divide the pomme puree among individual plates and top with cooked asparagus. Now
top with a redfish fillet. Drizzle with a spoonful of butter from the
skillet, garnish with fresh thyme leaves, and serve immediately.
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