Pan fried redfish in a lime glaze with watermelon salad
We caught these redfish a few weeks ago on the Texas Gulf coast in a tournament. My wife loves a citrus sweet glaze with her fish, so I mix it up and change it a bitceach time. This one came out really well! I'm not big on deep frying my fish, unless it's catfish or cod for fish and chips. Outside of that I really like grilling or a simple pan fry. Her's tonight's dinner.
Redfish
Paprika
Salt
Diced garlic
Black pepper
Chile de arbol powder
Coat the redfish in the salt, paprika, chile de arbol and black pepper. You want to season it heavily for max flavor in this recipe. Sometimes I season lightly to get most out of the meat and truly appreciate it, but with tge glaze we'll go ahead and go for max flavor. On medium/ high heat you put the fish on to some hot olive oil and cook until you get a nice crust from the spices and it cooks through. About 12 minutes total.
Lime glaze
4 limes
2 tbsp honey
Tsp of grated ginger
2 garlic cloves
Half a serrano pepper
2 tbsp olive oil
On medium/ low heat in a small pan warm up the olive oil and put in the diced garlic and grated ginger. Sautée for a minute and put in the juice of the limes. Add the honey and mix well. Bring to simmer and lower to low heat. Keep it at a simmer for about 15 minutes to evaporate the liquid and create the glaze.
Watermelon salad
Diced watermelon
Crumbly queso fresco or feta
Microgreens
1/2 cup Spicy pumpkin seeds
Spritz some olive oil on the raw pumpkin seeds mix with tsp chili powder and 1/2 tsp of cayenne and 1/4 tsp salt. Mix well, bake on cookie sheet for 10 minutes at 375.
Add crumbly cheese to diced watermelon and top with the microgreens and pumpkin seeds.
The sweetness of the watermelon, salty cheese, earthy greens and spicy seeds is a phenomenal blend that is a phenomenal summer salad for so many meals.
Pour the glaze over the fish and pair it with a summer shandy of your choice
