Korean Gochujang Butter Red Drum with Zucchini Noodles

Ingredients

• 450 g red drum fillets
• 0.5 tsp kosher salt
• 0.25 tsp black pepper
• 2 tbsp gochujang
• 2 tbsp unsalted butter
• 1.5 tbsp soy sauce (low-sodium)
• 2 cloves garlic
• 3 medium zucchini
• 1 tbsp rice vinegar
• 1 tsp honey
• 1 tbsp olive oil
• 2 tbsp water

Instructions

1. 1

   Prep (20 minutes total): Pat fish dry and season both sides with salt and pepper. Spiralize zucchini into noodles. Mince garlic.

2. 2

   Make glaze (during prep): In a small bowl, mix gochujang, butter, soy sauce, rice vinegar, honey, and water until smooth.

3. 3

   Cook fish (18 minutes total): Heat olive oil in a large skillet over medium-high heat. Add red drum and cook 4 minutes per side (about 8 minutes total). Reduce heat to medium, spoon glaze over the fish, and simmer/coat until the fish flakes easily and glaze thickens, about 10 minutes more.

4. 4

   Finish noodles (during the last 5 minutes of fish cooking): In a bowl, toss zucchini noodles with the remaining glaze (or a few spoonfuls of it) and minced garlic. Let sit 2–3 minutes to slightly soften, then taste and adjust with a small splash of soy sauce or vinegar if needed.

5. 5

   Serve: Plate zucchini noodles and top with the glazed red drum. Spoon any extra glaze from the pan over the fish.