Pan Roasted Redfish / Cream Sauce / Prosciutto & Peas / Roasted Red Potatoes / Jumbo Lump Crabmeat / Pea Tendrils Recipe

Preparation Instructions

1. 1

   Roast the Potatoes

   Preheat the oven to 425°F (220°C). Wash and halve the red potatoes. Toss them in olive oil, salt, and pepper, and spread them on a baking sheet. Roast for about 25-30 minutes or until golden and crisp.

2. 2

   Prepare the Cream Sauce

   In a saucepan over medium heat, melt the butter. Add minced garlic and sauté until fragrant. Pour in the heavy cream and lemon juice, and simmer for about 5 minutes until slightly thickened. Season with salt and pepper to taste.

3. 3

   Cook the Redfish

   In a large skillet, heat olive oil over medium-high heat. Season the redfish fillets with salt and pepper. Place them skin-side down in the skillet and cook for about 4-5 minutes on each side or until cooked through and crispy.

4. 4

   Sauté the Prosciutto and Peas

   In another pan, add a little olive oil and sauté the prosciutto until crispy. Add the frozen peas and cook until heated through, about 3-4 minutes.

5. 5

   Combine and Serve

   On each plate, place a fillet of redfish, spoon over the cream sauce, and top with the sautéed prosciutto and peas. Serve alongside roasted red potatoes, jumbo lump crabmeat, and garnish with pea tendrils.