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Ingredients
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Redfish
Castelvetrano Olive Salsa
To Finish
Method
Redfish
- 1
Prepare fish
Pat the redfish fillets dry with paper towels. Season both sides evenly with kosher salt, black pepper, smoked paprika, and garlic powder.
- 2
Dredge lightly
Place the all-purpose flour on a shallow plate. Lightly dredge each seasoned fillet in the flour, shaking off excess. The flour helps create a light crust but should not fully coat the fish.
- 3
Sear
Heat a large skillet (preferably cast-iron) over medium-high heat until hot. Add the vegetable oil and swirl to coat. When oil shimmers, add the fillets skin-side up (if skin is present) or presentation side down. Sear without moving for 2–3 minutes until a deep golden crust forms. Carefully flip the fillets and add the butter to the pan.
- 4
Finish in pan
Tilt the pan and spoon the melted butter over the fish for 1–2 minutes to baste and finish cooking; total cook time should be 4–6 minutes depending on thickness (fish is done when opaque and flakes easily, internal temp ~135–140°F). Remove fillets to a warm plate and squeeze 2 tablespoons fresh lemon juice over the top.
Castelvetrano Olive Salsa
- 5
Prep ingredients
While the fish rests, finely dice the Castelvetrano olives, tomatoes, and red bell pepper. Mince the shallot and chop the parsley. Rinse and roughly chop the capers if large.
- 6
Combine and season
In a medium bowl combine the diced olives, tomatoes, red bell pepper, minced shallot, chopped parsley and capers. Add the extra-virgin olive oil, sherry vinegar, 1 tablespoon lemon juice, and lemon zest. Stir to combine. Season with crushed red pepper flakes, 1/4 tsp black pepper and 1/2 tsp kosher salt. Taste and adjust acidity or salt if needed.
- 7
Rest to meld flavors
Let the salsa sit at room temperature for 5–10 minutes while the fish finishes to allow flavors to marry. If not serving immediately, cover and refrigerate for up to 4 hours; bring back to room temperature before serving.
