Panko Crusted Redfish Recipe

Cooking Instructions

1. 1

   Prepare the Asparagus

   Trim the ends of the asparagus and toss with 1 tablespoon of olive oil, salt, and pepper. Grill or roast until tender, about 10 minutes.

2. 2

   Prepare the Redfish

   Season the redfish fillets with salt and pepper. Set up a breading station with three bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs.

3. 3

   Bread the Redfish

   Dredge each fillet in flour, shaking off the excess. Dip in the beaten eggs, then coat with panko breadcrumbs, pressing gently to adhere.

4. 4

   Cook the Redfish

   In a skillet, heat the remaining olive oil over medium-high heat. Cook the panko-crusted redfish for about 4-5 minutes per side, or until golden brown and cooked through.

5. 5

   Prepare the Charred Tomato Rice

   Cook rice according to package instructions. In a separate pan, sauté charred tomatoes in a bit of olive oil until heated through. Mix with the cooked rice and season with salt to taste.

6. 6

   Plate the Dish

   On each plate, serve a portion of charred tomato rice, topped with the crispy redfish, a generous scoop of jumbo lump crabmeat, and asparagus on the side. Drizzle with salsa verde before serving.