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Sautéed Texas Redfish with Texas Heirloom Cherry Tomato, Roasted Corn, Avocado & Crab

Chef/Owner Brian C. Luscher of The Grape

2-5 oz. portions Texas Redfish Filets, cleaned
1/2 ea. Lemon
Salt/pepper to taste
2-4 T Olive oil

Preheat appropriate sized sauté pan over medium-high heat.
Season fish with lemon, then salt/pepper.
Add olive oil to pan.  Carefully add fish “skin side up”
Cook 4-5 minutes, carefully turn fish over, cook four more minutes.
Remove from pan and serve.

 

1 pt. Texas Heirloom Cherry Tomatoes, halved
1 ea. Avocado
1/2 c. Crab meat
1/4 c. Green onions, sliced
1 ea. Lemon zest and juice
2 T. Olive oil
Salt/pepper to taste

Add all in mixing bowl, gently fold ingredients together, set aside for aprox 20 minutes.
Serve.

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