Pan-Seared Redfish with Garlic Butter Sauce

Ingredients

• 2 redfish fillets, skin-on if possible
• Kosher salt and black pepper
• 1 tsp paprika
• 1/2 tsp garlic powder
• 2 tbsp olive oil
• 4 tbsp unsalted butter
• 4-6 garlic cloves, finely minced
• 1/2 cup chicken broth or dry white wine
• Juice of 1/2 lemon
• 1 tbsp chopped parsley
• Pinch red pepper flakes, optional

Instructions

1. Prepare the fish Pat the fillets very dry. Season both sides with salt, pepper, paprika, and garlic powder.
2. Sear skin-side down Heat the olive oil in a heavy skillet over medium-high heat. Add the fish skin-side down and press gently for the first 20 seconds so the skin stays flat. Cook without moving for 4-5 minutes, until crisp and mostly opaque up the sides.
3. Flip and finish Turn the fillets and cook for 2-3 minutes more, depending on thickness. Transfer to a warm plate.
4. Build the garlic sauce Reduce the heat to medium. Add the butter and garlic to the same skillet. Cook for 30-45 seconds, just until fragrant. Add the broth or wine and simmer for 2-3 minutes, scraping up the browned bits.
5. Brighten and serve Stir in lemon juice, parsley, and red pepper flakes. Return the fish to the skillet for 1 minute and spoon the sauce over the top. Serve immediately.