This could very well be the ultimate seafood cocktail, served with a light-bodied sauce instead of the typical red glop. With lots of vegetables to balance the chunks of shrimp and crab, it can be served as a salad as well as a palate- and eye-pleasing appetizer.

Seafood Avocado Cocktail

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

Cerignola olives marinated in garlic rosemary olive oil

Olives

Pat the redfish fillets dry with paper towels. This helps to achieve a good sear.

Prepare the Redfish

In a small bowl, mix together the salt and black pepper. Sprinkle the seasoning mixture onto both sides of the redfish fillets evenly.

Season the Fillets

In a large skillet, heat the olive oil over medium-high heat. Make sure the oil is hot but not smoking.

Heat the Pan

Carefully place the redfish fillets in the hot skillet. Sear for about 3-4 minutes on one side, until golden brown.

Sear the Fish

Using a spatula, gently flip the fillets over and add the minced garlic to the pan. Cook for an additional 3-4 minutes, or until the fish is cooked through and flakes easily with a fork.

Flip the Fillets

Once the fish is cooked, remove the skillet from heat and squeeze the lemon juice over the fillets. This adds a fresh flavor.

Add Lemon Juice

Sprinkle the chopped parsley over the fillets for garnish. Serve hot and enjoy your pan-seared redfish!

Garnish and Serve

redfish fillets

olive oil

garlic cloves, minced

lemon juice

fresh parsley, chopped

salt

black pepper