Pan-Seared Redfish with Lemon Butter and Garlic Herb Sauce

By AislePrompt Editorial · Published 2026-07-01 · Updated 2026-07-01

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.

Delicate redfish fillets pan-seared to golden perfection and finished with a bright lemon butter sauce infused with fresh garlic and herbs. This Southern American-inspired seafood recipe, ready in about 20 minutes, pairs redfish fillets, 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: 10 min Serves 4 Southern American cuisine 320 cal/serving

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Ingredients

4 fillets (5 oz each) redfish fillets
1 tsp salt
1/2 tsp black pepper
3 tbsp olive oil
4 tbsp unsalted butter
3 cloves minced garlic
2 tbsp fresh lemon juice
2 tbsp chopped fresh parsley
1 tsp chopped fresh thyme
for serving lemon wedges

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Instructions

Step 1: Pat dry 4 redfish fillets (5 oz each) and season both sides evenly with 1 tsp salt and 1/2 tsp black pepper.
Step 2: Heat 3 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the fillets skin-side down and cook without moving for 4-5 minutes until the edges are golden and crispy, then carefully flip and cook for 2-3 more minutes until the fish flakes easily.
Step 3: Remove fish from skillet and set aside on warm plates. Reduce heat to medium-low and add 4 tbsp unsalted butter and 3 minced garlic cloves to the skillet. Stir continuously for 1 minute until fragrant and garlic softens.
Step 4: Stir in 2 tbsp fresh lemon juice, 2 tbsp chopped fresh parsley, and 1 tsp chopped fresh thyme. Pour the sauce over the fillets and garnish with lemon wedges. Serve immediately for a bright, buttery seafood entree.