Pan-Roasted Gulf Redfish with Roasted Poblano and Corn Salsa

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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Delicate Gulf redfish pan-roasted to golden perfection, topped with a bright, smoky roasted poblano and sweet corn salsa. This American-inspired seafood recipe, ready in about 40 minutes, pairs Gulf redfish fillets, kosher salt, freshly ground black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 25 min Serves 4 American cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 450°F. Place 2 large poblano peppers on a baking sheet and roast for 20 minutes, turning halfway, until skins are charred and blistered. Transfer to a bowl, cover with plastic wrap to steam for 10 minutes, then peel, seed, and finely dice.
  2. Step 2: In a medium bowl, combine the 1 cup fresh corn kernels, diced roasted poblano, 1/4 cup finely diced red onion, 3 tbsp chopped fresh cilantro, 2 tbsp fresh lime juice, 2 minced garlic cloves, and 1/2 tsp ground cumin. Mix well and set aside.
  3. Step 3: Pat dry 4 Gulf redfish fillets and season both sides with 1 1/2 tsp kosher salt and 1 tsp freshly ground black pepper.
  4. Step 4: Heat 3 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the fillets skin-side down and pan-roast for 4-5 minutes until the skin is crisp and golden.
  5. Step 5: Carefully flip the fillets and cook for another 3-4 minutes until the fish is opaque and flakes easily with a fork.
  6. Step 6: Plate each fillet and spoon a generous amount of the roasted poblano and corn salsa over the top. Serve immediately.

Frequently asked questions

How long does Pan-Roasted Gulf Redfish with Roasted Poblano and Corn Salsa take to make?

Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pan-Roasted Gulf Redfish with Roasted Poblano and Corn Salsa?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Pan-Roasted Gulf Redfish with Roasted Poblano and Corn Salsa?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Roasted Gulf Redfish with Roasted Poblano and Corn Salsa for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Pan-Roasted Gulf Redfish with Roasted Poblano and Corn Salsa?

American seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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