Pan Seared Golden Tilefish
Tilefish used to be highly prized, but after its population collapsed, its seat at the dinner table was taken by other more plentiful fish like snapper and cod. Many people say it tastes like crab or lobster. It’s certainly mild in flavor and it will adapt to almost any style of recipe. We prefer cooking it with subtle flavors to let the natural goodness come through. Half an hour from fridge to fork, this is one of the fastest gourmet meals you’ll ever make.
Golden tilefish portions, skin off
salt & pepper, to taste
2½ Tablespoons unsalted butter
3 green garlic shoots or scallions, thinly sliced
1½ Tablespoons chives, mint, lovage and/or sorrel, finely chopped
1 Tablespoon thyme
2 teaspoons tarragon, basil or marjoram, finely chopped
1/2 lemon, juiced
Pat the tilefish portions dry and season with salt and pepper.
Melt butter in a large sauté pan over medium heat. Lay the fish in the pan once the butter has begun to foam. Add green garlic or scallions and a pinch of salt.
Without disturbing the fish, tilt the pan toward forward and using a spoon, ladle green garlic butter over fish and continue basting fish for 2 to 3 minutes.
Gently flip the fish with a spatula. Reduce heat to low, cover pan and cook for 2 minutes.
Uncover the pan, and add the herbs. Continue basting the fish for another 2-3 minutes until it is fully cooked through.
Transfer fish to a plate, pour pan sauce over the fillet. Pour lemon juice over the dish and season with more salt and black pepper if needed. Serve immediately for ultimate freshness!
owned and operated by Tim, Heather and Danny O’Leary.
They have supplied Central Florida restaurants and residents
with prime seafood for more than a decade.
Their commitment is to always have
only the freshest seafood for your table.
101 N. Country Club Rd.
Lake Mary, FL 32746
407.330.2425
8780 E CR 466
The Villages, FL 32162
352.751.1755