Pan Seared Redfish with Pomme Purée is an easy, family-friendly recipe or perfect for when you want something special for a date night at home. Whether you’re new to cooking redfish or already a fan, this simple yet flavorful dish will elevate your dinner routine and bring a touch of fine dining to your home kitchen.
Red Drum (AKA Redfish)
I just got back from Matagorda, Texas where I did some kayak fishing with my friend, Cary Beason of The Salty Yak Podcast, through the saltwater marsh that lies between the Colorado River and the Gulf of Mexico. We were pretty successful, and I came home with flounder, seatrout, and a few red drum. The most distinguishing mark on the red drum (aka redfish) is one large black spot on the upper part of the tail base.
After being in Texas for a week, I wanted to have a nice sit-down dinner with my wife and 9-year-old daughter and share some of the fish I had caught. But I was also pretty exhausted after driving 1,400 miles back to Fargo, North Dakota. I came up with this meal idea that only took just over 35 minutes. The cooking method for this fish recipe works perfectly for a redfish, or any other large, bass-like fish.
Why You'll Love This Redfish Recipe
Redfish, or red drum, has a mild flavor and firm texture, making it ideal for pan-searing. Cooking redfish on the stove lets you control the heat and timing, so you get a delicious, golden-brown crust on the outside while keeping the fish moist and tender on the inside. Paired with creamy pomme purée and fresh asparagus, this dish is simple to prepare but an absolute joy to eat.
Whether you’ve got freshly caught redfish from a recent fishing trip or picked some up from a buddy, this redfish recipe will show you exactly how to cook red drum on the stove. It’s simple, elegant, and ready in just over 30 minutes, making it perfect for a busy weeknight or a special date night dinner.
Pomme Puree (Potato Puree)
Pomme purée is a French-style preparation of mashed potatoes that results in an ultra-creamy version thanks to the heavy whipping cream.
Gordon Ramsay Mashed Potatoes
I got the idea for this Pomme purée recipe from the Gordon Ramsay Mashed Potatoes that accompany the Pan Roasted Halibut featured at Hell's Kitchen. There they add cornichons and capers to the pomme puree. Cornichons is just another word for a small dill pickle. The salty flavor of both the cornichons and capers complements the pan seared redfish really well. However, I wouldn't recommend pairing these mashed potatoes with a venison steak - I've tried it and they just don't work well together like it does with the fish.
How to Make Pan Seared Redfish with Pomme Puree
Catch a redfish.
Gather your other ingredients.
Make The Pomme Puree
In a saucepan, cover the potatoes with cold water and add 2 teaspoons salt and the garlic. Bring to a boil over medium-high heat and cook until the potatoes are tender, about 20 minutes.
In a mixing bowl, combine parsley, pickles, capers, lemon zest, butter, and heavy whipping cream. Set aside.
When the potatoes are tender, drain them well and cover saucepan with lid to keep them warm, and set aside.
Make The Pan Seared Redfish
1. Pat all sides of redfish fillets dry with paper towels. Sprinkle on all sides with salt and pepper. If you are only making this for two people, keep the fillets as they are. If you are serving four people, cut the fillets in half so you have a total of four fillets.
2. Heat oil in 12-inch nonstick skillet over medium-high heat until just smoking. Reduce heat to medium and place fillets skinned side down in skillet. Gently press on each fillet with a fish spatula for 10 seconds to ensure good contact with the skillet. Cook fillets, without moving them, until underside is light golden brown, about 2 minutes.
3. Using fish spatula, gently flip fillets. Cook for another 1 minute. Scatter butter, garlic, and fresh thyme sprigs around fillets. When butter is melted, tilt skillet slightly toward you so butter pools at the front of the skillet. Using a large spoon, scoop up melted butter and pour over fillets repeatedly for 15 seconds. Place skillet flat on burner and continue to cook 30 seconds longer. Continue to alternate basting and cooking until fillets register an internal temperature of 135 degrees F using an instant-read meat thermometer.
Assemble The Dish
1. Transfer cooked redfish fillets to a large plate, then add asparagus to the same skillet and sauté for about 3 minutes until tender.
2. Add parsley and pickle mixture to the saucepan with the cooked and drained potatoes and use a potato masher or electric hand mixer to combine well until smooth. Top each fillet with thyme sprigs, pour butter over fillets, and serve with lemon wedges.
3. Divide the pomme puree among individual plates and top with cooked asparagus.
4. Now top with a redfish fillet. Drizzle with a spoonful of butter from the skillet, garnish with fresh thyme leaves, and serve immediately.
Tips for Success
Don't Salt the Fish too Early: You don't want to salt your fish too early. Salt is a beautiful thing to season your fish, but if you salt it too early it will start to cure it so salt your fish evenly, and right before it goes in the pan.
Achieve a Crispy Seared Skin: Be sure to press the fish fillets gently into the pan for the first few seconds to help create a crisp skin and ensure even cooking.
Temperature Control: Redfish cooks quickly, so keep an eye on the heat and internal temperature to avoid overcooking. The goal is a tender, flaky fillet that’s golden on the outside.
More Fish Recipes
If you’re looking for another delicious fish recipe from Wild Game & Fish, check out some of our favorites below:
- Smoked Fish Dip
- Speckled Trout Fish Piccata
- Pescado Frito
- Butter Poached Puffer Fish
- Salmon Chowder
- Coconut Crusted Fish
- Lahori Fish
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DID YOU MAKE THIS RECIPE
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Easy Pan Seared Redfish with Pomme Puree (Red Drum Recipe)
Ingredients
Pan Seared Redfish
- 2 12-ounce redfish fillets, about 1-inch thick
- ½ teaspoon kosher salt
- ⅛ teaspoon black pepper
- 1 Tablespoon canola oil or vegetable oil
- 4 Tablespoons unsalted butter, cut into ½-inch cubes
- 4 garlic cloves, crushed and peeled
- 4 sprigs fresh thyme
- lemon wedges
Pomme Puree and Asparagus
- 1 pound Yukon Gold potatoes, cleaned and cut into quarters
- 2 teaspoons kosher salt
- 2 garlic cloves, crushed and peeled
- 2 Tablespoons chopped fresh parsley
- 2 Tablespoons dill pickles, minced
- 1 Tablespoon capers, minced
- zest from ½ lemon
- 2 Tablespoons unsalted butter, cut into ½-inch cubes
- ¼ cup heavy whipping cream
- 1 pound asparagus, trimmed
- 4 sprigs fresh thyme
Instructions
- Catch a redfish.
- Gather your other ingredients.
- In a saucepan, cover the potatoes with cold water and add 2 teaspoons salt and the garlic. Bring to a boil over medium-high heat and cook until the potatoes are tender, about 20 minutes.
- In a mixing bowl, combine parsley, pickles, capers, lemon zest, butter, and heavy whipping cream. Set aside.
- When the potatoes are tender, drain them well and cover saucepan with lid to keep them warm, and set aside
- Pat all sides of redfish fillets dry with paper towels. Sprinkle on all sides with salt and pepper. If you are only making this for two people, keep the fillets as they are. If you are serving four people, cut the fillets in half so you have a total of four fillets.
- Heat oil in 12-inch nonstick skillet over medium-high heat until just smoking. Reduce heat to medium and place fillets skinned side down in skillet. Gently press on each fillet with a fish spatula for 10 seconds to ensure good contact with the skillet. Cook fillets, without moving them, until underside is light golden brown, about 2 minutes.
- Using fish spatula, gently flip fillets. Cook for another 1 minute. Scatter butter, garlic, and fresh thyme sprigs around fillets. When butter is melted, tilt skillet slightly toward you so butter pools at the front of the skillet. Using a large spoon, scoop up melted butter and pour over fillets repeatedly for 15 seconds. Place skillet flat on burner and continue to cook 30 seconds longer. Continue to alternate basting and cooking until fillets register an internal temperature of 135 degrees F using an instant-read meat thermometer.
- Transfer cooked redfish fillets to a large plate, then add asparagus to the same skillet and sauté for about 3 minutes until tender.
- Add parsley and pickle mixture to the saucepan with the cooked and drained potatoes and use a potato masher or electric hand mixer to combine well until smooth. Top each fillet with thyme sprigs, pour butter over fillets, and serve with lemon wedges.
- Divide the pomme puree among individual plates and top with cooked asparagus.
- Now top with a redfish fillet. Drizzle with a spoonful of butter from the skillet, garnish with fresh thyme leaves, and serve immediately.
Heather says
Looks delicious
Kathy says
Our son made this for us and it was delicious! Can't wait to have it again
Jeff Benda says
Great to hear Kathy! So glad you enjoyed it.
Frank says
Best Redfish recipe ever! I can't recommend it enough.
Jeff Benda says
Thanks Frank! So happy to hear you like it as much as we do!
Kathy says
Great recipe!
Jeff Benda says
Thanks Kathy! We really appreciate the great review!
Jerry says
Great dish! Delicious!
Jeff Benda says
Thanks Jerry! Glad you enjoyed it.
Kathy says
Great reddish recipe!
Jeff Benda says
Thanks Kathy!