Our 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
- 1/2 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
- 1 teaspoon black sesame seeds for garnish
- Lime wedges for serving
- To 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.
- 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 in 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. Serve on a bed of baby bok choy and steamed rice if desired.
You can purchase Gulf of Maine Redfish online at Sea to Table.
Keywords: redfish, seared redfish, Gochujang sauce