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Pan Seared Redfish

 
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Another great recipe contribution from one of our favorite chefs in Burlington, Vermont. Chef Doug Paine is an amazing chef specializing in Farm to Table creations. You have to visit Bleu Northeast Seafood located in the Marriott Courtyard or Juniper right next door in Hotel Vermont to experience his passion.

Chef Doug Paine Burlington Vermont

Pan Seared Redfish

Rating: 51

Cook Time: 10 minutes

Ingredients

  • 2# red fish fillets (also called ocean perch)
  • 1# fresh baby spinach
  • 1/2# fresh chopped ramps (wild leeks)
  • 1 lemon zested and juiced
  • 2 Tbls. Capers
  • 1 Tbl. vegetable oil
  • 2 oz. cultured butter
  • pinch of salt
  • fresh cracked pepper

Instructions

  1. Heat a nonstick pan to medium high heat. Season the fish with salt and pepper. Add oil in the pan until it shimmers.
  2. Put fish in the pan skin side down. Cook for 1 minute then add 1/2 the butter. Continue to cook for approx. 2 min. then flip the fish.
  3. Cook for another 30 seconds.
  4. Add the other 1/2 of the butter, capers and ramps.
  5. Saute until the butter browns. remove from heat and add the lemon zest and juice.
  6. Toss with the spinach in a large bowl with salt and fresh cracked pepper.
  7. Serve the fish over the lightly wilted spinach
http://mydestinationcuisine.com/pan-seared-redfish/

Check out Chef Doug’s Clothbound Cheddar Fritters Here

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About the author

Laura Raymond

Laura Raymond is a Serial Entrepreneur, avid recipe developer and Modern Marketing Guru carving my niche in the food and travel industries, mobile marketing and online ordering. Specializing in Engagement Marketing and putting business owners back in control. Destination Cuisine is my passion to bring foodie events, culinary tours, cooking classes and cool restaurants/hotels together in an interactive site. Reach me at (941) 809-2012. Join our CULTure so you can... Eat Well and Live Full.

 
 

2 Comments

  1. […] Clothbound Cheddar Fritters Pan Seared Redfish […]

  2. […] Pan Seared Redfish […]

 
 
 
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