Pan Seared, Crispy Skin Redfish with Lemon Caper Beurre Blanc and Rainbow Forbidden Rice
Ready In:
30 min
Servings
2
Good For:
Dinner, date night
Ingredients
– 2 redfish filets, approx. 6 oz each
– salt and pepper to taste
– 1 tsp cornstarch
– 2 tbs olive oil
– 1 shallot, thinly diced
– 1 clove garlic, minced
– 1/2 cup white wine
– 2 tbs butter
– 1 tbs capers
– 1 large lemon, juiced and zested
– 1 cup black rice, cooked
– 2 tsp rice vinegar
– 1/4 cup purple cabbage, chopped
– 1/4 cup yellow bell pepper, diced
– 1 tbs diced jalapeno
– 1/4 cup beet greens, julienned (any hearty green would work here, like kale or mustard greens)
– salt and pepper to taste
– 1 tsp cornstarch
– 2 tbs olive oil
– 1 shallot, thinly diced
– 1 clove garlic, minced
– 1/2 cup white wine
– 2 tbs butter
– 1 tbs capers
– 1 large lemon, juiced and zested
– 1 cup black rice, cooked
– 2 tsp rice vinegar
– 1/4 cup purple cabbage, chopped
– 1/4 cup yellow bell pepper, diced
– 1 tbs diced jalapeno
– 1/4 cup beet greens, julienned (any hearty green would work here, like kale or mustard greens)
Step by Step Instructions
Step 1
Check your fish filets; be sure to remove any excess scales or bones prior to cooking. Allow filets to come to room temperature, at least 10 minutes out of the fridge before cooking. Pat dry with a paper towel. Season with salt and pepper on both sides. Sift a thin layer of cornstarch over the skin-side to help with crisping.
Step 2
Sear the fish skin-side down in olive oil over medium heat. Cook for approximately 4-5 minutes on the first side, the edges should be white, then gently flip fish filets using a fish spatula. Cook an additional 2-3 minutes until cooked through and juices are opaque.
Step 3
Remove fish from pan. Add shallots and garlic and sauté approximately 1-2 minutes. Deglaze with white wine, scraping all brown bits off the bottom of the pan. Reduce sauce for approximately 2 minutes, then shut off heat. Add butter, capers, and lemon juice. Stir to combine. When serving, I recommend placing the sauce on the side or plating it underneath the fish to ensure the skin remains crispy.
Step 4
4. Rice: cook black rice according to package; once done, add rice vinegar and remove from heat. In a large pan or wok, sauté vegetables in a little oil for 2-3 minutes allowing them to keep their texture. Combine rice and vegetables. Season to taste.
