Crispy-Skin Redfish With Cilantro–Scallion Herb Oil + Quick-Seared Bok Choy (Serves 6)

Ingredients

• 6 redfish fillets, skin-on, about 170 g / 6 oz each (about 1,020 g total), thawed if frozen
• 2 tsp kosher salt (about 10 g), plus more to taste
• 1 tsp freshly ground black pepper (about 3 g)
• 1 tbsp neutral oil (15 g) for searing (canola/avocado/grapeseed)
• 1 tbsp unsalted butter (14 g), optional, for basting (omit if you prefer)
• 6 scallions, thinly sliced (about 90 g)
• 1 packed cup cilantro leaves and tender stems, finely chopped (about 30 g)
• 1 small garlic clove, microplaned or minced (about 3 g)
• 1/2 tsp kosher salt (about 2 g), plus to taste
• 1/4 tsp red pepper flakes (about 0.5 g), optional
• 1/2 cup extra-virgin olive oil (120 g)
• 2 tsp rice vinegar or champagne vinegar (10 g)
• 900 g bok choy (about 6 small or 3 large), halved or quartered lengthwise
• 1 tbsp neutral oil (15 g)
• 3 cloves garlic, thinly sliced (about 9 g)
• 1 tbsp gluten-free tamari (15 g)
• 1 tbsp rice vinegar (15 g)
• 1/2 tsp toasted sesame oil (2 g), optional

Instructions

1. In a medium bowl, combine scallions (90 g), chopped cilantro (30 g), garlic (3 g), kosher salt (2 g), and red pepper flakes (0.5 g, optional). Pour in olive oil (120 g) and rice/champagne vinegar (10 g). Stir well and let sit 10–15 minutes. Taste; it should be bright and savory. Adjust salt if needed.
2. Pat the redfish fillets (about 1,020 g total) very dry, especially the skin. Using the back of a knife, lightly scrape the skin once or twice to remove excess moisture (optional but helpful).
3. Season the flesh side with half the kosher salt (about 5 g) and half the pepper (about 1.5 g). Flip and season the skin side with the remaining salt (5 g) and pepper (1.5 g). Let the fish sit skin-side up 5 minutes; you’ll see moisture bead—dab it off once more for best crisping.
4. Heat a large skillet or wok over high heat until you see faint wisps of smoke. Add neutral oil (15 g), then bok choy (900 g), cut-side down. Sear without moving until the cut faces are deeply browned in spots and the leaves start to soften, 2–3 minutes.
5. Add sliced garlic (9 g). Toss 20–30 seconds until fragrant. Add tamari (15 g) and rice vinegar (15 g) and toss to glaze; the pan should smell savory and a little sharp. Off heat, drizzle with sesame oil (2 g, optional). Transfer to a warm platter.
6. Wipe the skillet clean if needed. Heat a large, heavy skillet (cast iron is ideal) over medium-high heat. Add neutral oil (15 g) and heat until it shimmers.
7. Lay the fish in skin-side down, placing each fillet away from you to avoid splatter. Immediately press each fillet with a spatula for 10–15 seconds so the skin makes full contact (this prevents curling).
8. Cook skin-side down until the skin is deeply golden, crisp, and releases easily from the pan, 4–6 minutes depending on thickness. You should hear a steady, lively sizzle; if it’s quiet, the pan isn’t hot enough.
9. Flip and cook on the flesh side just until the thickest part turns opaque and flakes with gentle pressure, 45–90 seconds. If using butter (14 g), add it right after flipping and baste for 20–30 seconds. Pull the fish when it’s just barely done; carryover will finish it.
10. Rest the fish 2 minutes on a rack or plate (skin-side up to keep it crisp).
11. Spoon a generous ribbon of cilantro–scallion herb oil over each fillet (don’t drown the skin—aim more on the flesh side), and serve with the seared bok choy. Serve extra herb oil at the table.

Notes

Make-ahead: Herb oil can be made up to 2 hours ahead; keep at cool room temp for best aroma (re-stir before serving). If making longer ahead, refrigerate and bring back toward room temp. No-lemon note: Vinegar provides the needed lift without citrus. Pan size: For 6 fillets, sear in 2 batches to avoid crowding; crowded fish steams and the skin won’t crisp. Doneness cue: The fish is ready when the thickest part turns opaque and the fillet feels springy, not stiff; if white albumin starts pushing out aggressively, you’re a touch hot/over. Serving: Great with rice (rice cooker) or roasted potatoes; pairs well with rich squash soup.