BAKED REDFISH RECIPE RECIPES

Steps:

• In a small bowl, combine the paprika, salt, onion powder, garlic powder, cayenne, thyme and oregano. Mix well. Set aside.
• Place a large cast-iron skillet over high heat until very hot, about 10 minutes. It will get smoky, so turn on the exhaust fan and turn off the smoke detector.
• Meanwhile, pour 2 tablespoons of melted butter in each of 6 small ramekins; set aside and keep warm. Pour the remaining butter into a shallow bowl. Dip each fillet in the butter so that both sides are well coated. Sprinkle the spice mix generously and evenly on both sides of the fish, patting it on by hand.
• When the skillet is heated, place the fillets inside without crowding and top each with 1 teaspoon of melted butter. Cook, uncovered, until the underside looks charred, about 2 minutes. Turn the fillets over and again pour 1 teaspoon of butter on top; cook until done, about 2 minutes more. Transfer to warmed plates and repeat with the remaining fish. Serve immediately, with a ramekin of butter on each plate.

Steps:

• Preheat the oven to 400 degrees.
• Place the fish in a parchment-lined 13 x 9 deep casserole dish.
• Top each piece of fish with 2 large scallops.
• Place the vegetables in-between the fish fillets.
• Sprinkle each piece of fish and scallops generously with Italian flavored breadcrumbs.
• Drizzle the melted butter over each piece.
• Place some dill scattered in the pan.
• Add the chicken broth on the bottom of the pan not touching fish.
• Bake in the preheated oven for around 12 to 15 minutes or until fish flakes easily.
• Make the sauce and keep warm while the fish is baking.
• Lemon Butter Sauce Directions:
• In a medium saucepan add 1 tablespoon of the butter and saute garlic for 2 minutes.
• Turn up the heat to high and add the wine and lemon juice. 
• Reducing to around 1/4 cup liquid takes around 5 minutes.
• Reduce heat to low adding butter, 1 piece at a time, and whisk until melted.
• Remove pan from heat stir in the fresh parsley and dill.
• Note: for more garlic taste or lemon add some granulated garlic powder and more fresh lemon juice to taste.
• Season to taste with salt and pepper.
• Pour a small amount of the sauce over each piece of fish.