• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Asian Inspired Eats Food Blog
  • Home
  • All Recipes
  • Subscribe
menu icon
go to homepage
  • RECIPES
  • CONTACT
  • SUBSCRIBE
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • RECIPES
    • CONTACT
    • SUBSCRIBE
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×
    Home » Recipes » Seafood

    Seared Gochujang-Glazed Redfish

    January 30, 2024 · Published: April 30, 2018 By: Asian Inspired Eats 10 Comments

    Jump to Recipe·Print Recipe

    We're all about using sustainably-caught seafood in our recipes, like this Seared Gochujang-Glazed Redfish. Incredibly fresh, this redfish sears quickly and pairs so well with healthy, leafy greens!

    [This post is sponsored by Sea to Table.] 

    A white plate with seared Gochujang redfish nestled on top of wilted baby bok choy with a side of white rice and a fork on the side.

    This easy recipe takes this mild fish to the next level! The sauce is Korean-inspired with a touch of heat from the Gochujang, balanced with hints of ginger, soy, lime juice, and mirin. The redfish cooks very quickly so dinner is on the table in no time! You're going to love this one -- it's two fins up!

    Gulf of Maine redfish wrapped in brown paper with a label ready for shipping and netted bag on the side.

    Gorgeous, deep water Gulf of Maine Redfish makes a delightful, healthy dish perfect for entertaining! The redfish cooks up quickly and beautifully.

    Fresh filets of Gulf of Maine Redfish piled on top of each other on a grey-white surface.

    Gulf of Maine Redfish is available for delivery right to your door by purchasing online at Sea to Table.

    About gulf of maine redfish

    Gulf of Maine redfish is a deepwater groundfish harvested off the coast of New England. Sea to Table works closely with the Gulf of Maine Research Institute to ensure that their redfish fishermen meet the strict responsible harvest criteria.

    Once a highly sought after fish, redfish is used mainly as lobster bait today. Redfish made a triumphant return from being overfished in the Atlantic Ocean, and now thrive in the deep waters off the coasts of Maine, Massachusetts, and New Hampshire.

    Restaurants and home cooks all over New England embrace Gulf of Maine redfish for its mild, slightly sweet taste and flaky meat. This fish makes a great alternative to other white-meat fish like snapper, and is perfect for a long list of recipes. True to their name, redfish have bright red skin that crisps up beautifully under the broiler!

    A small square glass bowl filled Gochujang sauce and a small whisk and garlic bulb on the side on top of a marble surface.

    Our special sauce brightens up this redfish with hints of sweet and spicy from the Gochujang sauce, lime juice, soy sauce, mirin, ginger, garlic, and a dash of sugar.

    Four filets of Gulf of Maine Redfish being seared in a cast iron skillet with a kitchen wrapped around the handle on top of a marble surface.

    We pan seared the redfish quickly in a heavy cast iron skillet, then brushed it with our Gochujang sauce and placed it under the broiler for a few minutes. Perfection!

    Three bunches of vibrant green baby bok choy on top of a dark wooden plank surface.

    This redfish goes so well nestled under some leafy greens, like baby bok choy. Try it with our Baby Bok Choy with Ginger and Garlic!

    A white plate with seared Gochujang redfish nestled on top of wilted baby bok choy with a side of white rice and a fork on the side with a glass of white wine and linen napkin in the background.

    Such a beautiful dish that goes well with greens and steamed rice. We are loving this Gulf of Maine Redfish!

    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    A white plate with seared Gochujang redfish nestled on top of wilted baby bok choy with a side of white rice and a fork on the side.

    Seared Gochujang-Glazed Redfish

    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    5 from 2 reviews

    Print Recipe
    Pin Recipe

    This Seared Gochujang-Glazed Redfish recipe takes this mild fish to the next level! The sauce is Korean-inspired with a touch of heat from the Gochujang, balanced with hints of ginger, soy, lime juice, and mirin.

    • Total Time: 20 mins
    • Yield: 2 1x

    Ingredients

    Scale

    For the sauce:

    • 1 teaspoon Gochujang sauce
    • 2 teaspoons mirin
    • 2 teaspoons reduced-sodium or gluten-free soy sauce
    • 2 teaspoons sugar
    • Juice from ½ lime
    • ½ teaspoon sesame oil
    • 2 cloves garlic, minced
    • ½ teaspoon fresh ginger, grated

    For the fish:

    • 12 ounces Gulf of Maine Redfish (2 filets per person)
    • Salt & pepper
    • 1 tablespoon canola oil

    For the garnish:

    • 1 teaspoon black sesame seeds for garnish
    • Lime wedges for serving

    Instructions

    Make the glaze:

    1. In a small mixing bowl combine the Gochujang sauce, mirin, soy sauce, sugar, lime juice, sesame oil, garlic, and ginger. Whisk together until thoroughly combined.

    Cook the fish:

    1. Place the oven on broil. Score the redfish filets skin-side to prevent from curling.
    2. Heat a heavy cast iron pan on medium-high with canola oil. Brush the redfish with the glaze, reserving a quarter of the glaze for basting. Sear the redfish skin side down for 3 minutes.
    3. Place the fish directly into the oven. Broil the fish in the oven for approximately 2 to 3 minutes (test with a fork for doneness).
    4. Remove from the oven and brush with more of the glaze if desired.
    5. Garnish with black sesame seeds and lime wedges.

    Optional: Serve on a bed of Baby Bok Choy with Ginger and Garlic, and a side of steamed rice.

    Notes

    • You can purchase Gulf of Maine Redfish online at Sea to Table.
    • This sauce will work well with just about any mild white fish.
    • Author: Asian Caucasian
    • Prep Time: 10 mins
    • Cook Time: 10 mins
    • Category: Dinner
    • Method: Stove top / Oven
    • Cuisine: Korean-Inspired

    Nutrition

    • Serving Size:
    • Calories: 346
    • Sugar: 7.4 g
    • Sodium: 362.3 mg
    • Fat: 12.9 g
    • Carbohydrates: 10.2 g
    • Protein: 47.6 g
    • Cholesterol: 116 mg

    Did you make this recipe?

    Tag @AsianCaucasianBlog on Instagram and hashtag #AsianCaucasianEats

    More Seafood Recipes

    • Air Fryer Teriyaki Salmon on top of white rice with fork on a white round plate with roasted asparagus on the side.
      Air Fryer Teriyaki Salmon Recipe - Quick & Easy Dinner
    • A white bowl of Thai seafood soup with shrimp, mussels and lime on top of a yellow plate with fresh herbs and a small bowl of rice on the side placed on top of a wooden board.
      53 Asian-Inspired Seafood Recipes to Make at Home
    • Slices of fresh sashimi salmon on a white platter topped with sliced cucumbers on top and sprinkles of black sesame seeds, with black chopsticks, a Japanese tea kettle, and a small white bowl of green wasabi on the side.
      18 Healthy Salmon Recipes to Boost Your Omega-3s
    • Hamachi yellowtail crudo on a white round plate with a yuzu lemon dressing surrounded by shaved radishes and topped with red fish eggs and microgreens.
      Spicy Hamachi (Yellowtail) Crudo

    Reader Interactions

    Comments

    1. John says

      November 01, 2021 at 6:10 pm

      I made this using some Redfish (Red Drum) I caught down here on the Texas Gulf Coast. It was really good, I will definitely be making it again. I’d like to try it over a charcoal grill, maybe filet the fish “on the half shell” (scales on). Anyway, thanks for the great recipe.
      Sincerely,
      Some Dude in Texas

      Reply
      • Asian Caucasian says

        November 02, 2021 at 1:26 pm

        Fresh redfish is so delicious, but hard to get in some areas. So glad you enjoyed this recipe! I'm sure it will be super tasty grilled!

        Reply
    2. Dorothy says

      September 11, 2020 at 1:59 pm

      We loved the recipe and the fish. Could not have been easier or faster to whip up if you have all the ingredients and a cast iron skillet - and now I feel great! Will 100% make this again. This was actually our first time trying Sea to Table and was so relieved they sent recipes for everything we bought as we've not cooked some of these varieties of fish before, like the delicious Maine Redfish.

      Reply
      • Asian Caucasian says

        September 12, 2020 at 1:48 pm

        Yay! Glad you had a good experience with Sea to Table. They're fish is so fresh. We loved the redfish which is often hard to come by. So happy you liked this recipe!

        Reply
    3. Megan @ Megunprocessed says

      May 04, 2018 at 10:36 am

      Love that bed of greens you've got going on there!

      Reply
      • Asian Caucasian says

        May 07, 2018 at 9:56 am

        Sauteed Baby Bok Choy could not be easier! They work well as the base for any fish! Thank you!

        Reply
    4. Jocelyn (Grandbaby Cakes) says

      May 03, 2018 at 12:58 am

      This redfish looks absolutely delicious! Thanks for sharing!!

      Reply
      • Asian Caucasian says

        May 03, 2018 at 8:28 am

        Thank you, Jocelyn! This is such a beautiful fish, a lot like a red snapper. It cooks up so quickly too!

        Reply
    5. Megan says

      May 01, 2018 at 9:13 pm

      I'm going to try redfish next time seafood is on our menu!

      Reply
      • Asian Caucasian says

        May 02, 2018 at 9:46 am

        Such a beautiful fish, and cooks up incredibly fast! You'll love this one!

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    A profile picture of Lesli Schwartz with Asian Caucasian.

    Hi, I'm Lesli! Welcome to Asian Inspired Eats (formerly Asian Caucasian), a food blog featuring easy and delicious, Asian-inspired recipes for the home cook. I always use market-fresh ingredients to prepare healthy and nutritious recipes, so you can ditch those take-out menus! Come share my culinary love of beautiful Asian-fusion food, and get cooking in the kitchen!

    About me
    • A stainless steel Cuisinart stand mixer on top of a kitchen countertop with a bundt cake and wooden utensils on the side.
      10 Best Kitchen Deals during Amazon's Extended Spring Sale -- from Cuisinart to Lodge

    • Two bowls filled with Chinese curry chicken and potatoes with whole red chili peppers on top all placed on a white wooden board with a white spoon on the side.
      36 Easy Chinese New Year Recipes - The Year of the Snake

    • A vibrant Vegan Asian Noodle Salad in a dark gray bowl topped with black chopsticks on a round wooden board with a linen napkin and small bowl of dressing on the side.
      Vegan Asian Noodle Salad with Homemade Peanut Sauce

    • Air Fryer avocado egg rolls stacked on a white plate.
      18 Tasty Asian Air Fryer Recipes Ready in Minutes

    Featured In:

    Seriously Good Chili Cookbook!

    My Asian-Spiced Pork Chili recipe was featured in celebrity chef Brian Baumgartner's best-selling cookbook, "Seriously Good Chili Cookbook." You probably know Brian as Kevin Malone on NBC's major hit series, "The Office!"

    Get the Recipe!
    Asian Inspired Eats featured in Brian Baumgartner's Seriously Good Chili Cookbook.

    Footer

    ↑ back to top

    About

    • About Us
    • Privacy Policy
    • Accessibility Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact Us
    • Work with Us
    • Featured In

    © 2016-2023 Asian Inspired Eats

    As an Amazon Associate I earn from qualifying purchases.

    All images & content are copyright protected. Please do not use my images without prior permission.
    If you want to share this recipe, please provide a link back to this post for the original recipe.

    We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. By clicking “Accept All”, you consent to the use of ALL the cookies. However, you may visit "Cookie Settings" to provide a controlled consent.
    Cookie SettingsAccept All
    Manage consent

    Privacy Overview

    This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
    Necessary
    Always Enabled
    Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
    Non-necessary
    Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
    SAVE & ACCEPT