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Seared Gochujang Redfish

Seared Gochujang-Glazed Redfish

  • Author: Asian Caucasian
  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Total Time: 20 mins
  • Yield: 2 1x
  • Category: Main, Seafood
  • Method: Broil
  • Cuisine: Korean


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
  • Garnish:
  • 1 teaspoon black sesame seeds for garnish
  • Lime wedges for serving


  1. 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.
  2. 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