Name: Verdict Lounge's Pan-Seared Redfish with Lemon & Herb Butter
Total time: PT1200.0S
Yield: 4
Ingredients: 0.5 pound Unsalted Butter; 1 bunch Fresh Parsley; 1 Lemon; 2 clove Garlic; 2 teaspoon Kosher Salt; 1 teaspoon Crushed Red Pepper Flakes; 1 teaspoon Smoked Paprika; 4 Red Snapper Fillet; as needed Olive Oil; 2 tablespoon Creole Seasoning; to taste Green Beans; to taste Lemon

Verdict’s Pan-Seared Redfish features perfectly crisp skin and tender fillets, basted in a zesty lemon and herb butter with Creole seasoning. Served alongside sautéed green beans and fresh lemon wedges, it’s a vibrant, flavorful main dish!

Peanut-Free

Tree Nut-Free

Main Dish

Stove

Sugar-Free

Grain-Free

Weeknight Dinners

Protein Packed

Low Salt

Egg-Free

Nut-Free

Soy-Free

Tomato-Free

Low-Sugar

Pescatarian

Gluten-Free

Fish & Seafood

Low-Carb

Shellfish-Free

Dinner

Quick & Easy

Verdict Lounge's Pan-Seared Redfish with Lemon & Herb Butter

calories

total_fat

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total_carbohydrate

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vitamin_d

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Butter

Unsalted Butter

pound

Fresh Parsley

bunch

Lemon

Garlic

clove

Kosher Salt

teaspoon

Crushed Red Pepper Flakes

Smoked Paprika

Fish

Red Snapper Fillet

Olive Oil

as needed

Creole Seasoning

tablespoon

To Serve

Green Beans

to taste

Put the {@1:}, {@3:}, {@6:}, {@5:}, {@4:}, {@0:}, and {@2:} into a food processor and blend until smooth. Tip out onto a sheet of plastic wrap, roll into a tight log and chill. When the butter is firm, slice into ¼ inch rounds.

Put the Unsalted Butter (0.5 pound) [softened], Fresh Parsley (1 bunch) [leaves roughly chopped], Lemon (1 N/A) [zested, juiced], Garlic (2 clove) [grated], Kosher Salt (2 teaspoon), Crushed Red Pepper Flakes (1 teaspoon), and Smoked Paprika (1 teaspoon) into a food processor and blend until smooth. Tip out onto a sheet of plastic wrap, roll into a tight log and chill. When the butter is firm, slice into ¼ inch rounds.

Put the Unsalted Butter (0.5 pound), Fresh Parsley (1 bunch), Lemon (1), Garlic (2 clove), Kosher Salt (2 teaspoon), Crushed Red Pepper Flakes (1 teaspoon), and Smoked Paprika (1 teaspoon) into a food processor and blend until smooth. Tip out onto a sheet of plastic wrap, roll into a tight log and chill. When the butter is firm, slice into ¼ inch rounds.

Brush the {@0:} with {@2:} and season with the {@1:}. Cook skin-side down for 4-5 minutes until crisp, then flip and cook for a further 2-3 minutes depending on thickness, basting with the herb butter.

Brush the Red Snapper Fillet (4 N/A) with Olive Oil ( as needed) and season with the Creole Seasoning (2 tablespoon). Cook skin-side down for 4-5 minutes until crisp, then flip and cook for a further 2-3 minutes depending on thickness, basting with the herb butter.

Brush the Red Snapper Fillet (4) with Olive Oil (as needed) and season with the Creole Seasoning (2 tablespoon). Cook skin-side down for 4-5 minutes until crisp, then flip and cook for a further 2-3 minutes depending on thickness, basting with the herb butter.

Spoon more of the melted butter over the fish and serve with the {@0:} and {@1:} wedges.

Spoon more of the melted butter over the fish and serve with the Green Beans ( to taste) and Lemon ( to taste) [cut into wedges] wedges.

Spoon more of the melted butter over the fish and serve with the Green Beans (to taste) and Lemon (to taste) wedges.

Verdict Lounge's Pan-Seared Redfish with Lemon & Herb Butter

20MINS

Ingredients

Cooking Instructions

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