Dinner

Pan-Seared Redfish with Crab and Beurre Blanc, Charred Okra

Name: Pan-Seared Redfish with Crab and Beurre Blanc, Charred Okra
Prep time: 12 min
Cook time: 22 min
Total time: 34 min
Yield: 2 servings
Ingredients: 2 redfish fillets (6–7 oz each, skin on, patted dry); Kosher salt and black pepper; 2 tbsp vegetable oil; 1 tbsp unsalted butter; 3 tbsp shallot, minced; 0.25 cup dry white wine; 2 tbsp fresh lemon juice; 0.5 cup heavy cream; 4 oz fresh lump crab meat, picked over; 0.5 tsp Old Bay seasoning; Pinch of cayenne; 4 tbsp cold unsalted butter, cubed (for emulsion); 10 oz okra, trimmed; 1 garlic clove, minced; 2 tsp fresh tarragon, chopped

A thick Gulf redfish fillet seared skin-side down until the skin crackles, served with a creamy crab-and-beurre-blanc emulsion and okra charred until blistered. This is the dish that says 'I know how to cook'—the sear, the sauce, the seasoning all executed with precision.

921calper serving 46gprotein 18gcarbs 73gfat 12min prep 22min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this