Recipe for pan-seared redfish
Flavorful, Pan-Seared Redfish.
The redfish belongs to the subfamily Scorpaeninae, which includes approximately 130 species. As the name beautifully indicates, the fish is red. Redfish are found in oceans worldwide, including in Danish waters.
In Denmark, we are fortunate to have access to an abundance of fantastic and fresh fish, and we should definitely take more advantage of this.
Many people may find the idea of cooking fish daunting, but it doesn’t have to be so complicated: I had my fishmonger remove the bones for me so that I wouldn’t have to deal with it at home.
This fish turned out excellently and tasted wonderfully delicious! However, the skin didn’t get as crispy as I would have liked, so it ended up being discarded in this instance.
Pan-seared Redfish
Ingredients
- 400 gram Redfish
- 14 gram Ghee Can be replaced by a 1:1 mix of oil and butter
Instructions
- 30 minutes before you prepare the fish, remove it from the refrigerator and season it generously with gourmet salt. Sprinkle salt and pepper on both sides of the fish.
- Let the fish sit for 20 minutes. This draws out some of the moisture from the fish and makes the flesh firmer.
- Rinse the flesh under cold water and gently pat it dry - I usually use a clean kitchen towel for this.
- Cook the fish on the skin side for 5 minutes over medium-high heat (10/11 out of 14 on my stove) in ghee or a mix of oil and butter.
- After 5 minutes, flip the fish and cook for 20-30 seconds on the other side.
- The fish is now ready to be served.