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.

Recipe courtesy of Lesli aka The Asian Caucasian
https://www.asiancaucasian.com/seared-gochujang-gl...