Acadian Redfish Recipe

Ingredients

• 4 skin-on redfish fillets (6-8 ounces each), fresh and preferably wild-caught
• Paprika, 2 teaspoons
• Garlic powder, 1 teaspoon
• Onion powder, 1 teaspoon
• Cayenne pepper, ¼ teaspoon (adjust to taste)
• Dried thyme, ½ teaspoon
• Dried oregano, ½ teaspoon
• Salt, 1 teaspoon
• Black pepper, ½ teaspoon
• 1 small yellow onion, finely diced
• 1 green bell pepper, diced
• 2 cloves garlic, minced
• 1 medium tomato, diced (optional for freshness)
• 2 tablespoons olive oil or vegetable oil for sautéing
• Fresh parsley, chopped for a pop of color and freshness
• Lemon wedges, to add brightness and balance the spices
• Hot sauce, for those who prefer an extra kick