REDFISH FILLET RECIPES RECIPES

Steps:

• Cut bell peppers into quarters, remove the seeds and remove white ribs. Rinse bell peppers and finely dice. Peel and chop the onions and garlic.
• Heat 2 tablespoons olive oil in a skillet. Add onions, garlic and bell peppers and sauté briefly. Stir in chile peppers and paprika. Deglaze with broth and cream and bring to a boil.
• Whisk cornstarch with a little cold water and stir into the skillet. Bring to a boil. Stir in crème fraîche and season with salt and pepper.
• Rinse redfish fillets and pat dry. Season with salt and pepper and sprinkle with flour. Heat the remaining olive oil and butter in a pan and fry the fish fillets on both sides for 2-3 minutes. Rinse dill, shake dry and chop finely. Arrange fish fillets with the sauce on plates and sprinkle with dill. Serve with potatoes, if desired.

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.