1lb Acadian Redfish Filets
2-3 Tbl EVOO
Fresh Black Pepper
1 Tbl Butter (optional)
Lemon juiceRamp Pesto
1 bunch of ramps
1/2 cup toasted pine nuts or walnuts
1/3 cup EVOO
1/2 cup Parmesan cheese
Salt and pepper to taste
Process above pesto ingredients into a paste.
Preheat the oven to 250 degrees F.
Season the redfish fillets on both sides with salt.
In a cold nonstick, ovenproof sauté pan that can hold all of your fillets, pour in 1-2 tablespoon of the olive oil and gently heat to medium.
Put the fish in the pan skin side down and drizzle the top of the fillets with the remaining 1 tablespoon olive oil. Sprinkle with black pepper.
Slide the pan into the oven and cook the fish until it reaches an internal temperature of 130 to 140 degrees F and flakes easily when prodded with a fork, 12 to 15 minutes.
Remove from oven halfway through and top with ramp pesto
Add butter and lemon juice to the pan and return to finish cooking
Baste fish lightly with pan drippings before serving
Shown above served with quinoa salad and pan roasted garlic broccoli with black radish chips.