Pan-Seared Gulf Coast Redfish with Spicy Tomato Butter Sauce

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 drafted and published.

A flavorful pan-seared redfish inspired by the Texas Gulf Coast, served with a spicy tomato butter sauce that highlights the regional seafood flavors. This seafood recipe, ready in about 30 minutes, pairs redfish fillets, kosher salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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: 10 min Cook: 20 min Serves 4 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat dry 4 redfish fillets (6 oz each) and season both sides with 1 tsp kosher salt and 1/2 tsp black pepper.
  2. Step 2: Heat 3 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the fillets skin-side down and sear for 4 minutes until the edges are crispy, then carefully flip and cook for 3 more minutes until cooked through. Remove and set aside.
  3. Step 3: Reduce heat to medium, add 4 tbsp unsalted butter to the same skillet. Once melted, add 2 minced shallots and sauté for 2 minutes until softened and fragrant.
  4. Step 4: Stir in 3 minced garlic cloves and 1/2 tsp crushed red pepper flakes, cooking for 30 seconds until aromatic.
  5. Step 5: Pour in 1 cup canned crushed tomatoes and simmer the sauce for 5 minutes until slightly thickened and bright red.
  6. Step 6: Remove from heat and stir in 2 tbsp fresh lemon juice and 2 tbsp chopped parsley for a fresh finish.
  7. Step 7: Spoon the spicy tomato butter sauce over the redfish fillets and serve immediately.

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