Pan-roasted Redfish Recipe
haricots verts, sauce amandine, herbs
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Ingredients
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Fish
Vegetables
Sauce Amandine
Method
Preparing the Fish
- 1
Season the Fish
Pat the redfish fillets dry with paper towels. Season both sides with salt and black pepper.
- 2
Pan-Roasting the Fish
In a large skillet, heat the olive oil over medium-high heat. Once hot, add the redfish fillets skin-side down. Cook for about 4-5 minutes until the skin is crispy and golden brown. Flip the fillets and cook for an additional 3-4 minutes until cooked through. Remove from the skillet and keep warm.
Cooking the Haricots Verts
- 3
Blanch the Beans
In a separate pot, bring water to a boil. Add the haricots verts and cook for 2-3 minutes until bright green and tender-crisp. Drain and immediately transfer to ice water to stop cooking.
- 4
Sauté the Beans
In the same skillet used for the fish, add 1 tablespoon of butter and minced garlic. Sauté for about 1 minute until fragrant. Add the haricots verts and sauté for an additional 2-3 minutes until heated through. Season with salt to taste.
Making Sauce Amandine
- 5
Toast the Almonds
In a small saucepan, melt 4 tablespoons of butter over medium heat. Add the sliced almonds and cook, stirring frequently until golden brown, about 3-4 minutes. Be careful not to burn them.
- 6
Plating
- 7
Serve the Dish
On each plate, place a portion of the sautéed haricots verts, top with a redfish fillet, and drizzle sauce amandine over the top. Garnish with additional parsley if desired.