We're all about using sustainably-caught seafood in our recipes, like this Seared Gochujang-Glazed Redfish. Incredibly fresh, this redfish sears quickly and pairs so well with healthy, leafy greens!
[This post is sponsored by Sea to Table.]
This easy recipe takes this mild fish to the next level! The sauce is Korean-inspired with a touch of heat from the Gochujang, balanced with hints of ginger, soy, lime juice, and mirin. The redfish cooks very quickly so dinner is on the table in no time! You're going to love this one -- it's two fins up!
Gorgeous, deep water Gulf of Maine Redfish makes a delightful, healthy dish perfect for entertaining! The redfish cooks up quickly and beautifully.
About gulf of maine redfish
Gulf of Maine redfish is a deepwater groundfish harvested off the coast of New England. Sea to Table works closely with the Gulf of Maine Research Institute to ensure that their redfish fishermen meet the strict responsible harvest criteria.
Once a highly sought after fish, redfish is used mainly as lobster bait today. Redfish made a triumphant return from being overfished in the Atlantic Ocean, and now thrive in the deep waters off the coasts of Maine, Massachusetts, and New Hampshire.
Restaurants and home cooks all over New England embrace Gulf of Maine redfish for its mild, slightly sweet taste and flaky meat. This fish makes a great alternative to other white-meat fish like snapper, and is perfect for a long list of recipes. True to their name, redfish have bright red skin that crisps up beautifully under the broiler!
This redfish goes so well nestled under some leafy greens, like baby bok choy. Try it with our Baby Bok Choy with Ginger and Garlic!
Such a beautiful dish that goes well with greens and steamed rice. We are loving this Gulf of Maine Redfish!Print
This Seared Gochujang-Glazed Redfish recipe takes this mild fish to the next level! The sauce is Korean-inspired with a touch of heat from the Gochujang, balanced with hints of ginger, soy, lime juice, and mirin.
For the sauce:
- 1 teaspoon Gochujang sauce
- 2 teaspoons mirin
- 2 teaspoons reduced-sodium or gluten-free soy sauce
- 2 teaspoons sugar
- Juice from ½ lime
- ½ teaspoon sesame oil
- 2 cloves garlic, minced
- ½ teaspoon fresh ginger, grated
For the fish:
- 12 ounces Gulf of Maine Redfish (2 filets per person)
- Salt & pepper
- 1 tablespoon canola oil
For the garnish:
- 1 teaspoon black sesame seeds for garnish
- Lime wedges for serving
Make the glaze:
- In a small mixing bowl combine the Gochujang sauce, mirin, soy sauce, sugar, lime juice, sesame oil, garlic, and ginger. Whisk together until thoroughly combined.
Cook the fish:
- Place the oven on broil. Score the redfish filets skin-side to prevent from curling.
- Heat a heavy cast iron pan on medium-high with canola oil. Brush the redfish with the glaze, reserving a quarter of the glaze for basting. Sear the redfish skin side down for 3 minutes.
- Place the fish directly into the oven. Broil the fish in the oven for approximately 2 to 3 minutes (test with a fork for doneness).
- Remove from the oven and brush with more of the glaze if desired.
- Garnish with black sesame seeds and lime wedges.
Optional: Serve on a bed of Baby Bok Choy with Ginger and Garlic, and a side of steamed rice.
- You can purchase Gulf of Maine Redfish online at Sea to Table.
- This sauce will work well with just about any mild white fish.
- Serving Size:
- Calories: 346
- Sugar: 7.4 g
- Sodium: 362.3 mg
- Fat: 12.9 g
- Carbohydrates: 10.2 g
- Protein: 47.6 g
- Cholesterol: 116 mg
Keywords: redfish, seared redfish, Gochujang sauce