Pan-Roasted Gulf Redfish with Roasted Poblano and Corn Salsa
Delicate Gulf redfish pan-roasted to golden perfection, topped with a bright, smoky roasted poblano and sweet corn salsa. This american-inspired seafood ready in about 40 minutes blends (6 oz each) Gulf redfish fillets, kosher salt, freshly ground black pepper into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 280 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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.
Ingredients
- 4 (6 oz each) Gulf redfish fillets
- 1 1/2 tsp kosher salt
- 1 tsp freshly ground black pepper
- 3 tbsp olive oil
- 2 large poblano peppers
- 1 cup fresh corn kernels
- 1/4 cup red onion finely diced
- 3 tbsp chopped fresh cilantro
- 2 tbsp fresh lime juice
- 2 cloves minced garlic
- 1/2 tsp ground cumin
Instructions
- 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.
- 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.
- 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.
- 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.
- Step 5: Carefully flip the fillets and cook for another 3-4 minutes until the fish is opaque and flakes easily with a fork.
- 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). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Pan-Roasted Gulf Redfish with Roasted Poblano and Corn Salsa?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
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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