Pan-Seared Gulf Coast Redfish with Lemon-Caper Butter

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A tender pan-seared redfish fillet from the Texas Gulf Coast topped with a bright, tangy lemon-caper butter sauce. This American-inspired seafood recipe (gluten free), ready in about 20 minutes, pairs redfish fillets, sea salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 370 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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: 10 min Cook: 10 min Serves 2 American cuisine 370 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat dry 2 redfish fillets (6 oz each) and season both sides with 1 tsp sea salt and 1/2 tsp black pepper.
  2. Step 2: Heat 2 tbsp olive oil in a large non-stick skillet over medium-high heat until shimmering but not smoking.
  3. Step 3: Add the fillets skin-side down and cook for 4-5 minutes until the skin is crisp and golden.
  4. Step 4: Carefully flip the fillets and cook for an additional 3-4 minutes until the fish is opaque and flakes easily.
  5. Step 5: Remove the fillets to a warm plate and in the same skillet, reduce heat to medium, add 3 tbsp unsalted butter and melt.
  6. Step 6: Stir in 2 tbsp fresh lemon juice and 1 tbsp drained capers, cooking for 1 minute until the sauce thickens slightly.
  7. Step 7: Spoon the lemon-caper butter over the fish, garnish with 1 tbsp chopped fresh parsley, and serve immediately.

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