Texas Redfish Recipe
Make Texas Redfish Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Redfish and Seasoning
Texas-style Butter Sauce
To Serve
Method
Redfish and Seasoning
- 1
Pat and season
Pat redfish fillets dry with paper towels. Place skin-side down on a plate or tray. In a small bowl combine kosher salt, black pepper, smoked paprika, ground cumin, cayenne, and garlic powder. Drizzle olive oil over both sides of the fillets (about 1/2 tablespoon per fillet) then evenly rub the spice blend into the flesh side and lightly onto the skin. Let rest at room temperature for 10–15 minutes while you prepare the sauce; this helps the seasoning adhere and the fillets cook evenly.
- 2
- 3
Sear the fillets
Place fillets skin-side down in the hot skillet (arrange to avoid crowding; cook in two batches if necessary). Press gently on each fillet for 10–15 seconds to ensure full skin contact. Cook skin-side down until skin is crisp and the edges of the flesh become opaque, about 4–6 minutes depending on thickness. Do not flip until the skin releases easily. Reduce heat to medium if skin is browning too fast.
- 4
Finish cooking
Flip fillets gently with a spatula and cook flesh-side for 1–2 minutes more, basting with a little of the butter sauce (see next section) if ready, until the fish registers 125–130°F (52–54°C) for medium-rare to medium or until opaque and flakey for well-done. Remove fillets to a warm plate and tent loosely with foil while you finish the sauce and pan juices.
Texas-style Butter Sauce
- 5
Sweat aromatics
In a separate small saucepan or in the same skillet after removing the fish (wipe excess burned bits, leaving fond), melt unsalted butter over medium heat. Add minced onion and jalapeño and cook, stirring occasionally, until softened and translucent, about 4 minutes. Add minced garlic and cook 30–45 seconds until fragrant.
- 6
Build the sauce
Stir in tomato paste and cook 1 minute to remove raw flavor. Add lemon juice, Worcestershire sauce, hot sauce, and honey; stir to combine. Allow the mixture to gently bubble for 1–2 minutes so flavors meld and sauce reduces slightly. Taste and season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper; adjust to taste.
- 7
Finish and add herbs
Remove the sauce from heat and stir in chopped cilantro (or parsley). If the sauce is too thick, whisk in 1–2 tablespoons warm water or a splash of olive oil to loosen. Keep warm until ready to serve. Optionally, spoon some sauce into the hot skillet and swirl to pick up browned bits, then pour that back into the sauce for extra flavor.
- 8
To Serve
- 9
Plating
Divide cooked rice or grits among 4 plates. Place a redfish fillet on each bed of rice/grits, spoon 1–2 tablespoons of the Texas butter sauce over the fillet and around the rice. Garnish with chopped green onions and a lemon wedge.
- 10
Final seasoning and serve
Give each plate a final sprinkle of flaky salt or a twist of freshly ground black pepper if desired. Serve immediately while hot.