Pan-Seared Redfish with Roasted Poblano Salsa Verde
Delicately pan-seared redfish topped with a vibrant roasted poblano and tomatillo salsa verde that balances smoky and tangy flavors. This mexican-inspired seafood ready in about 30 minutes blends kosher salt, black pepper, olive oil 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 320 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 fillets, about 6 oz each redfish fillets
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 3 tbsp olive oil
- 2 large poblano peppers
- 5 medium, husked and rinsed tomatillos
- 1/4 cup chopped white onion
- 1/4 cup chopped fresh cilantro
- 2 tbsp lime juice
- 2, peeled garlic cloves
- 1 small, seeded jalapeño
- 1/4 cup water
Instructions
- Step 1: Preheat oven to 425°F. Place 2 large poblano peppers and 5 medium tomatillos on a baking sheet and roast for 15 minutes until skins are blistered and softened.
- Step 2: While peppers roast, season 4 redfish fillets evenly with 1 tsp kosher salt and 1/2 tsp black pepper.
- Step 3: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the redfish fillets skin-side down and cook for 4-5 minutes until skin is crispy, then flip and cook for another 2-3 minutes until opaque and cooked through. Remove from heat.
- Step 4: Transfer the roasted poblanos, tomatillos, 1/4 cup chopped white onion, 1/4 cup chopped fresh cilantro, 2 tbsp lime juice, 2 peeled garlic cloves, 1 small seeded jalapeño, and 1/4 cup water to a blender. Blend until smooth to make salsa verde.
- Step 5: In the skillet used for fish, heat remaining 1 tbsp olive oil over medium heat and warm the salsa verde for 2 minutes. Serve the salsa spooned generously over the redfish fillets.
Frequently asked questions
How long does Pan-Seared Redfish with Roasted Poblano Salsa Verde take to make?
Total time is about 30 minutes (10 min prep + 20 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Pan-Seared Redfish with Roasted Poblano Salsa Verde?
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-Seared Redfish with Roasted Poblano Salsa Verde?
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-Seared Redfish with Roasted Poblano Salsa Verde 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-Seared Redfish with Roasted Poblano Salsa Verde?
Mexican 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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