Tilefish recipe

Enjoy a delectable delight with this Roasted Tilefish Over Potatoes that's super easy to whip up with minimal fuss and maximum flavor!

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…

Tilefish, or any other tender, white flaky fish, works wonderfully with a brown butter basting method.

Pan Seared Tilefish with Garlic and Herbs | Joe's Butcher Shop | Carmel, IN

We had some GORGEOUS Golden Tilefish come into the store last week. I could not resist them… their tastiness is topped only by their stunning appearance. Even though they are a little goofy…

Few fish in the ocean are as delectable as fresh tilefish. Often called 'poorman’s lobster,' tilefish is lean, mild and mouth-wateringly delicious. One of the best techniques for cooking firm white fleshed fish is pan-searing. Cooked for exactly the right amount of time, searing locks in moisture and flavour, and as the flesh turns opaque and starts to flake, it's done. Tilefish doesn't fall apart like some other white fish and stays exceptionally firm and moist, with the skin crisping up…

We like to think that Japanese tilefish gets its name from its broad, overlapping scales. They crisp like potato chips as the fish curls upward in the pan. Finish this dish from photographer Eric Wolfinger with a drizzle of melted butter combined with Yuzu Ponzu.

Oven Roasted Golden Tilefish, with roasted vegetables

Few fish in the ocean are as delectable as fresh tilefish. Often called 'Poor Man’s Lobster,' tilefish is lean, mild and mouth-wateringly delicious. One of the best techniques for cooking firm white fleshed fish is pan-searing. Cooked for exactly the right amount of time, searing locks in moisture and flavour, and as the flesh turns opaque and starts to flake, it's done. Tilefish doesn't fall apart like some other white fish and stays exceptionally firm and moist, with the skin crisping up…

Our Sous Chef, Kory Minor, shared this recipe on Sarasota's Suncoast View on September 19, 2019. Here's the complete recipe in case you missed the cooking segment, or simply join us at Michael's On East to enjoy this delicious dish available on the Restaurant’s Napa Valley Epicurean Adventure Menu. Pan-Seared Golden Tile Fish Ingredients for Fish: ...