For the Garlic Butter Redfish Bites

• 1 pound redfish fillets, skin removed and cut into thick bite-size strips or nuggets
• 4 tablespoons unsalted butter
• 3 cloves garlic, minced
• 1 teaspoon smoked paprika
• ½ teaspoon Cajun or blackened seasoning
• ½ teaspoon kosher salt, or to taste
• ¼ teaspoon black pepper
• 2 tablespoons flour or cornstarch, optional, for a light coating
• 1 tablespoon fresh parsley or cilantro, chopped
• Optional: 1 teaspoon fresh lime juice added at the end

For the Sweet Chili Lime Sauce

• ¼ cup sweet chili sauce
• Juice of 1 lime
• Zest of 1 lime
• 1 teaspoon soy sauce
• 1 teaspoon sesame oil
• ½ teaspoon honey, optional
• 1 teaspoon sriracha, optional, for heat
• Pinch of salt

Make the Sauce

1. In a small bowl, whisk together the sweet chili sauce, lime juice, lime zest, soy sauce, sesame oil, honey, sriracha if using, and a small pinch of salt.
2. Taste and adjust as needed. Add more lime for brightness, more honey for sweetness, or more sriracha for heat. Set aside.

Season the Redfish

3. Pat the redfish dry with paper towels. This helps it brown instead of steam.
4. Season the redfish with smoked paprika, Cajun or blackened seasoning, salt, and pepper.
5. If using flour or cornstarch, lightly dust the pieces and shake off any excess. The coating should be thin, not heavy.

Cook the Redfish

6. Melt the butter in a large skillet over medium heat.
7. Add the garlic and cook for about 30 to 60 seconds, just until fragrant. Do not let the garlic burn.
8. Add the redfish pieces in a single layer. Do not crowd the pan.
9. Cook for about 2 to 3 minutes on the first side.
10. Carefully flip the redfish and cook another 2 to 3 minutes, until the fish is opaque, lightly golden, and flakes easily with a fork.
11. Right before removing from the pan, add a small squeeze of fresh lime juice if you want a brighter finish.

Serve

12. Transfer the redfish bites to a platter or dinner plate.
13. Drizzle generously with the sweet chili lime sauce.
14. Garnish with fresh parsley or cilantro.
15. Serve as an appetizer, over cilantro lime rice, with grilled sweet potato slices, with a simple slaw, or in warm tortillas for redfish tacos.

For the best Texas coastal version, use fresh slot redfish fillets and cut them into thicker pieces so they hold together in the skillet.

For tacos, serve with shredded cabbage, avocado, cilantro, and extra lime.

For a crispier bite, use cornstarch instead of flour and let the fish sit for 5 minutes after coating before cooking.

For a richer sauce, drizzle a little of the garlic butter from the skillet over the fish before adding the sweet chili lime sauce.