• In a shallow dish, combine cornstarch, garlic powder, paprika, salt, and pepper. Lightly dredge the redfish fillets in the cornstarch mixture, ensuring they are evenly coated on both sides.
• Heat olive oil (or butter) in a large skillet over medium-high heat. Once hot, add the fillets and cook for 3-4 minutes per side, or until golden and crispy on the outside and cooked through. Remove the fish from the skillet and set aside.
• In the same skillet, add more olive oil for frying. Once hot, carefully add the capers and fry for 1-2 minutes until crispy and golden. Remove them with a slotted spoon and set them on a paper towel to drain.
• Make the tomato water white wine sauce (see instructions below)
• Place the pan-seared redfish on a plate, drizzle with the tomato wine reduction, and top with crispy fried capers. Serve immediately.
• Serve with a fresh salad, roasted vegetables, or cucumber quinoa (see notes for link) for a light, balanced meal.

Tomato Water Wine Reduction

• Roughly chop the tomatoes and place them in a blender or food processor. Pulse until puréed.
• Transfer the purée into a fine-mesh strainer lined with cheesecloth or a clean kitchen towel, set over a bowl. Let it drain for 1-2 hours to extract the tomato water, discarding the solids.
• Heat 1 tbsp olive oil in a saucepan over medium heat. Add the shallots and garlic, sautéing until softened (about 2 minutes).
• Pour in the white wine and simmer for 3-4 minutes until reduced by half. Add the tomato water and thyme sprigs (if using), bringing to a gentle simmer.
• Reduce for 8-10 minutes until the liquid thickens slightly and the flavors concentrate.
• For extra richness, whisk in a pat of cold butter at the end to give the sauce a silky, velvety finish. Remove the thyme sprigs, then season with salt and freshly cracked black pepper to taste.