How To Cook Golden Tilefish Recipes

PAN-SEARED TILEFISH WITH GARLIC, HERBS AND LEMON

Pan-Seared Tilefish With Garlic, Herbs and Lemon image

All cooks needs a basic sautéed fish fillet recipe in their repertory, and this one could not be much simpler. It does require a step that may intimidate on first glance: you baste the fish with the fat you're cooking it in. Don't worry. Just use a good amount of fat in the pan, about a tablespoon per person (you could get away with a little less if you insist, or use half white wine and half fat). Basting helps cook the fish evenly and keeps it and moist. In this recipe, the fat is butter. As the fish cooks, the butter browns, taking on a nutty scent that is classic with seafood. Tilefish is specified but any firm fillet will do, from sea bass to grouper.

Provided by Melissa Clark

Categories dinner, easy, quick, main course

Time 15m

Yield 2 servings

Number Of Ingredients 9

Ingredients

2 skinless tilefish or other sturdy, thick white fish fillets (about 7 to 8 ounces each), skins removed
Kosher salt, to taste
Black pepper, to taste
2 1/2 tablespoons unsalted butter
3 green garlic shoots or scallions, thinly sliced
1 1/2 tablespoons finely chopped chives, mint, lovage and/or sorrel
1 tablespoon minced lemon thyme or regular leaves
2 teaspoons finely chopped tarragon, basil or marjoram
Juice of 1/2 lemon

Steps:

Remove any remaining pin bones in the fish, pat dry, and season both sides with salt and pepper.
In a large sauté pan over medium heat, melt butter. Once butter has begun to foam, lay fish in pan. Add green garlic or scallions and a pinch of salt. Without disturbing the fish, tilt the pan toward you; using a spoon, ladle green garlic butter over fish. Continue basting fish for 2 to 3 minutes.
Using a spatula, gently flip fish. Reduce heat to low, cover pan and cook for 2 minutes.
Uncover pan, add herbs and continue basting fish with butter until it is just cooked through, another minute or two longer.
Transfer fish to a serving platter or individual plates, pour pan sauce over the top, and pour lemon juice over everything. Season with more salt and black pepper if needed. Serve immediately.

Nutrition Facts : @context http, Calories 352, UnsaturatedFat 6 grams, Carbohydrate 5 grams, Fat 18 grams, Fiber 2 grams, Protein 44 grams, SaturatedFat 10 grams, Sodium 640 milligrams, Sugar 1 gram, TransFat 1 gram

CITRUS GRILLED GOLDEN TILEFISH WITH COCONUT LIME COMPOUND BUTTER

Citrus Grilled Golden Tilefish with Coconut Lime Compound Butter image

Provided by Robyn

Number Of Ingredients 6

Ingredients

One whole golden tilefish= 4 large filets
6-8 lemons- for the grill. Slice in 1/8" pieces
the juice and zest of one lime
1 stick butter- let sit out for 30 minutes so it is room temperature
1/8 cup unsweetened coconut
1 tsp salt

Steps:

Mix the butter, salt, the zest and juice of the lime together with an immersion blender to make the compound butter.
Next, preheat your grill to 350 degrees for medium direct heat. Once the grill is heated up, layer the lemon slices in a bed large enough for your 4 filets (this will fill most of the surface area of a kettle grill). Slather the filets generously with the compound butter and place the filets over the lemon slices on the grill. Grill with the lid closed (vents open) for 16-18 minutes or until an instant read thermometer like a thermapen reads 145 degrees.

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