Pan-Seared Texas Redfish with Creole 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 developed and reviewed.

Delicately pan-seared Texas redfish topped with a rich, savory Creole butter sauce bursting with bold spices and fresh herbs. This American-inspired seafood recipe, ready in about 25 minutes, pairs Texas 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: 15 min Serves 4 American cuisine 320 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Pat 4 Texas redfish fillets dry and season both sides evenly with 1 tsp salt and 1 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 cook for 4-5 minutes until the edges are crispy and golden.
  3. Step 3: Flip the fillets carefully and cook for another 3-4 minutes until the fish is opaque throughout and flakes easily.
  4. Step 4: Remove fillets from the skillet and tent with foil to keep warm.
  5. Step 5: Reduce heat to medium and add 4 tbsp unsalted butter to the skillet. Once melted, stir in 3 minced garlic cloves and 1 tbsp Creole seasoning, cooking for 1 minute until fragrant.
  6. Step 6: Stir in 2 tbsp lemon juice, then add 2 tbsp chopped fresh parsley and 2 thinly sliced green onions. Pour the sauce over the fish and serve immediately.

Related recipes