Crispy Gulf Redfish Recipe

Prep the fish

Rinse and pat the redfish fillets very dry with paper towels. Season both sides lightly with 1 1/2 tsp salt and 3/4 tsp black pepper (reserve remaining salt/pepper for rice and other components). Let sit at room temperature while you prepare coatings and other components (about 10 minutes).

Set up dredging station

In one shallow bowl whisk the buttermilk. In a second bowl combine the flour, smoked paprika, and garlic powder. In a third bowl place the panko breadcrumbs. Working one at a time, dredge each fillet first in the flour mixture (shake off excess), then dip into buttermilk, then press into panko until evenly coated. Place coated fillets on a wire rack while heating pan.

Cook the fish

Heat a large skillet over medium-high heat. Add the vegetable oil and 1 tbsp butter. When shimmering and hot (but not smoking), add fillets skin-side down if skin-on, spacing them so they don't touch. Fry 3–4 minutes until golden and crisp; carefully flip and add remaining 2 tbsp butter; spoon the melted butter over the tops and cook another 2–3 minutes until internal temperature reaches 135–140°F and crust is deep golden. Transfer to a warm oven (200°F) or paper-towel-lined plate to rest briefly while finishing other components.

Gently combine the diced tomato, red onion, jalapeño, chopped cilantro, lime juice, olive oil, 1/2 tsp salt, and 1/4 tsp black pepper in a medium bowl. Taste and adjust seasoning. Fold in the lump blue crab meat carefully to avoid breaking up the lumps. Keep chilled until plating.

If crab is very delicate or cold, bring to just cool-room temperature before plating so it’s not icy against the warm fish and rice.

In a food processor or blender combine the packed cilantro, parsley, toasted pumpkin seeds, garlic clove, lime juice, and 3 tbsp olive oil. Pulse to form a coarse paste. Scrape down the sides, then add sour cream, Greek yogurt, 1/2 tsp salt, and 1/4 tsp black pepper. Pulse until smooth and creamy. If the sauce is too thick, add water 1 tbsp at a time (up to 2 tbsp) to reach a spoonable consistency. Taste and adjust seasoning. Transfer to a squeeze bottle or small bowl for plating.

Heat 1 tbsp olive oil in a medium saucepan over medium heat. Add the diced carrot and red bell pepper and sauté 2–3 minutes until slightly softened. Add the uncooked rice and stir to coat with oil and toast lightly about 1 minute.

Add the 3 cups stock and bring to a gentle boil. Season with 3/4 tsp salt and 1/4 tsp black pepper. Reduce heat to low, cover, and simmer 15–18 minutes until rice is tender and liquid is absorbed. Remove from heat, fluff with a fork, stir in the thawed peas and sliced green onion so residual heat warms them through. Keep covered until plating.

Using a vegetable peeler or mandoline set to a thin setting, shave the zucchini lengthwise into thin ribbons and place in a bowl. Toss with 1 tbsp lemon juice, 1 tbsp olive oil, 1/4 tsp salt, and 1/4 tsp black pepper. Let sit 5 minutes to soften slightly. Drain any excess liquid if present.

Toast additional pumpkin seeds if not already toasted: heat a small dry skillet over medium and cook the 1/3 cup seeds, stirring, until fragrant and lightly browned (2–3 minutes). Remove from heat and cool slightly.

Spoon a generous portion (about 3/4 cup) of the veggie-studded rice onto each plate and slightly indent the center to provide a bed for the fish.

Place a crispy redfish fillet atop the rice. Spoon 2–3 tablespoons of the lump blue crab pico mixture on one side of the fish, keeping lumps intact for texture.

Drizzle or dot the cilantro pesto cream sauce around the fish (about 1–2 tbsp per plate) and a small amount over the crab if desired.

Arrange a small handful (about 1/4 cup) of shaved zucchini salad beside the fish. Sprinkle toasted pumpkin seeds over the zucchini and a few over the crab and rice for crunch. Garnish with microgreens or baby cilantro and a lemon wedge.

Serve immediately while fish is hot and crisp.