Redfish fillet over creamy grits -- seared with a hard crust and rested before the knife.
Prep 18 min · Cook 12 min
Pull the redfish fillet from the fridge 30 minutes ahead and pat it bone-dry, then season it hard with salt and pepper.
Get a cast-iron skillet ripping hot with a film of oil until it just begins to smoke.
Sear the redfish fillet without moving it until a deep crust forms, then flip and add butter, garlic, and thyme.
Baste with the foaming butter to your target temperature, pulling it a few degrees early for the rest.
Rest the meat loosely tented for ten minutes, then slice against the grain and serve over creamy grits.
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