Sautéed Redfish

Name: Sautéed Redfish
Prep time: 2 h 50 min
Cook time: 2 h 50 min
Total time: 2 h 50 min
Yield: 4
Cuisine: Global
Ingredients: 473 milliliters loosely packed baby arugula; 118 milliliters diced assorted bell peppers; 473 milliliters fresh black-eyed peas; 177 milliliters canola oil, divided; 8 cherry tomatoes, halved; 1 Tbsp Creole mustard; 2 Tbsps thinly sliced fresh basil, divided; 1 teaspoon chopped fresh thyme; 1 teaspoons kosher salt, divided; 2 lemons, halved; 8 pickled okra, halved; 1 teaspoons freshly ground pepper, divided; 3 Tbsps rice vinegar; 680 grams skin-on redfish, grouper, or snapper fillets

Sautéed Redfish is a gluten free, dairy free, and pescatarian main course. This recipe serves 4. One portion of this dish contains about 44g of protein, 45g of fat, and a total of 689 calories. Head to the store and pick up 4 onion, pickled okra, cherry tomatoes, and a few other things to make it today. To use up the rice vinegar you could follow this main course with the Red Velvet Mug Cake as a dessert. From preparation to the plate, this recipe takes approximately 2 hours and 50 minutes.

Instructions

Cook peas, covered, in boiling salted water to cover 20 minutes or until tender.

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Water

Peas

Remove peas from heat, and let stand, covered, 10 minutes.

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Peas

Drain and rinse with cold water.

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Water

Combine cooked peas, tomatoes, bell peppers, and onion in a large bowl.

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Bell Pepper

Tomato

Onion

Peas

Equipment you will use

Bowl

Whisk together vinegar, Creole mustard, 1/2 cup oil, 1/4 tsp. salt, and 1/4 tsp. pepper. Stir 1/2 cup vinaigrette into pea mixture, reserving remaining vinaigrette. Cover and chill pea mixture 1 1/2 to 24 hours.

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Creole Mustard

Vinaigrette

Vinegar

Pepper

Salt

Cooking Oil

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Whisk

Rub both sides of fillets with 1 Tbsp. oil; sprinkle with remaining 1/4 tsp. each salt and pepper. Press thyme and 1 Tbsp. basil leaves onto flesh side of fish.

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Salt And Pepper

Fresh Basil

Thyme

Fish

Cooking Oil

Dry Seasoning Rub

Heat remaining 3 Tbsp. oil in a large nonstick skillet over medium heat.

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Cooking Oil

Equipment you will use

Frying Pan

Place fish, flesh sides down, in hot oil; cook 3 minutes or until golden. (Do not allow herbs to burn.) Turn fish; cook 4 minutes or just until fish flakes with a fork.

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Herbs

Fish

Cooking Oil

Stir arugula and remaining 1 Tbsp. basil into pea salad; divide salad among 4 plates. Top each with a fish fillet.

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Fish Fillets

Arugula

Basil

Serve with pickled okra, lemon halves, and remaining 1/4 cup vinaigrette.

Ingredients you will need

Pickled Okra

Vinaigrette

Lemon

Equipment

Bowl

Whisk

Frying Pan

Ingredients

Servings:

473milliliters

loosely packed baby arugula 118milliliters

diced assorted bell peppers 473milliliters

fresh black-eyed peas 177milliliters

canola oil, divided 8

cherry tomatoes, halved 1Tbsp

Creole mustard 2Tbsps

thinly sliced fresh basil, divided 1teaspoon

chopped fresh thyme 1teaspoons

kosher salt, divided 2

lemons, halved 8

pickled okra, halved 1teaspoons

freshly ground pepper, divided 3Tbsps

rice vinegar 680grams

skin-on redfish, grouper, or snapper fillets

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are my top picks for Fish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Menage a Trois Limelight Pinot Grigio with a 4.5 out of 5 star rating seems like a good match. It costs about 11 dollars per bottle.