Redfish
Shop Sous Vide Cookers
Precision® Cookers
Edge-to-edge perfection. No skill required.
Ingredients for 1
Redfish fillet
Can of lump crab
Butter
Lemon
Directions
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Step 1
Set your Anova Sous Vide Precision Cooker to 130.0ºF / 54.4ºC.
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Pan Sear And Crab It
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Step 0
sauté the crabmeat. In a heavy 12-inch sauté pan, melt butter over medium-high heat until hot, about three minutes. Add ¼ cup wine and heat for 30 seconds.
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Step 1
Add the crabmeat and season with 1 teaspoon kosher salt and ⅛ teaspoon pepper. Cook until the crabmeat is just warmed through, about two minutes, lightly tossing so the lumps of crabmeat stay intact.
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Step 2
When crab is just a tad browned put aside. (Optional)Save butter and lemon from pan for topping off the fish.
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Step 3
Heat oil to medium to high heat. Sear fish 15 secs each side.
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Step 4
Top each with a portion of fish with the crabmeat, and spoon 3 tablespoons of the butter lemon sauce over it