Italian Herb Seared Redfish / Fall Vegetable Medley / Jumbo Lump Crabmeat / Pea Shoots / Sweet Chile Sauce Recipe

Cooking Instructions

1. 1

   Prepare the Redfish

   Rinse the redfish fillets under cold water and pat them dry with paper towels. Season both sides with Italian herb seasoning, salt, and black pepper.

2. 2

   Sear the Redfish

   In a large skillet, heat olive oil over medium-high heat. Once hot, add the seasoned redfish fillets and sear for about 4-5 minutes on each side, or until the fish is golden brown and cooked through. Remove from the skillet and let rest.

3. 3

   Prepare the Vegetable Medley

   In the same skillet, add any remaining olive oil if needed. Add a mix of seasonal fall vegetables (like squash, carrots, and Brussels sprouts) and sauté for about 5-7 minutes, until tender. Season with salt and pepper to taste.

4. 4

   Plate the Dish

   On each plate, place a portion of the fall vegetable medley, top with the seared redfish, and add a generous scoop of jumbo lump crabmeat. Garnish with pea shoots and drizzle with sweet chile sauce.

5. 5

   Serve

   Serve immediately while hot, enjoying the combination of flavors and textures.