Texas Redfish Recipe

Prepare and fry garlic

Pat the thinly sliced garlic very dry between paper towels. In a small heavy saucepan or skillet, heat the neutral oil over medium heat until it reaches 300°F (use a thermometer) or until a slice dipped in oil produces small steady bubbles. Fry garlic in batches so slices don't overlap, stirring gently, about 45–90 seconds per batch, until golden and crisp. Use a slotted spoon to transfer to a paper towel–lined plate, immediately season with 1/8 tsp salt. Let cool completely; garlic will crisp further. Reserve oil for other use or discard when cooled.

Reduce aromatics

In a small heavy saucepan, combine the minced shallots, white wine, and white wine vinegar. Add 1 tsp Old Bay seasoning. Bring to a gentle simmer over medium heat and reduce until about 2–3 tablespoons of liquid remain (about 6–8 minutes).

Finish the emulsion

Lower heat to very low and add the heavy cream, stirring once to integrate (this helps stabilize the sauce). Whisk in the cold cubed butter a few pieces at a time, whisking constantly and keeping the sauce warm but not simmering—maintain an emulsion. When all butter is incorporated, whisk in lemon juice, 1/4 tsp salt, and 1/8 tsp white pepper. Taste and adjust seasoning. Keep warm on the lowest heat or in a warm water bath; do not overheat or the sauce will break.

Blanch and finish broccolini

Bring a pot of salted water to a boil. Add broccolini and blanch 1.5–2 minutes until bright green and just tender. Immediately transfer to an ice bath to stop cooking. Drain and pat dry. In a skillet over medium-high heat, add 1 tbsp olive oil until shimmering, add broccolini, season with 1/2 tsp salt and 1/4 tsp black pepper, and sauté 1–2 minutes to reheat and get light char. Finish with 1/2 tsp lemon zest. Keep warm.

Season fish

Pat redfish fillets dry with paper towels. Season skin lightly with 1/2 tsp of the salt and 1/4 tsp black pepper; season flesh side with remaining salt and pepper. Let sit at room temperature 10 minutes while finishing sauces and broccolini.

Pan-sear redfish

Heat a large nonstick or stainless-steel skillet over medium-high heat until very hot. Add 1–2 tbsp neutral oil (or a mix of oil and 1 tbs butter) and heat until shimmering. Place fillets skin-side down, pressing lightly with a spatula for the first 20 seconds to avoid curling. Cook skin-side down until skin is crisp and the fillet is about two-thirds cooked through, 4–5 minutes depending on thickness. Flip gently and cook flesh-side 1–2 minutes until just cooked (internal temp about 135–140°F). Remove to a plate and rest 1–2 minutes. Spoon 2 tbs melted butter over fillets to finish, if desired.

Warm the beurre blanc and give it a final whisk. Place 3–4 broccolini stalks on each plate, top with a redfish fillet (skin-side up preferred for presentation). Spoon 2–3 tablespoons of Old Bay beurre blanc around and lightly over the fish (not so hot that it will melt the trout roe). Carefully place about 1/2 tablespoon trout roe on top of each fillet. Scatter a small pinch of crispy garlic over the fish and broccolini for crunch. Garnish with microgreens or baby arugula and a lemon wedge. Serve immediately.