Oven Roasted Golden Tilefish and Ask Chef Dennis

Fish has never been my favorite meal, but in an effort better, we do have fresh fish 2 or 3 times a month, and thanks to Wegmans glorious seafood department we can always count on a quality product.   I can’t remember ever seeing Golden Tile fish before, or at least I never heard called by that name, but according to the Monterey Bay Aqaurium Seafood Watch it is a good alternative to other varieties of Tile Fish on the watch.   Tile Fish can be found in the Mid Atlantic waters of the United States, and is on the recovery from being overfished, unlike the southern varieties of  Tilefish which are still considered to be overfished.

I can’t stress how important it is to know where your fish is coming from and to be responsible about buying sustainable seafood, so make sure you ask questions when you buying fresh fish!

Every thing I read about Tile fish compares it to Lobster, I don’t think it’s even close, but that’s just my opinion.   If I had to compare it with another fish, I might say cod, it had a nice mild flavor and was firm and flaky.   It would probably grill well, or even breaded and fried, but anyway you cook it, make sure you don’t overcook it because it will get dry on you.   My standard preperation for any oven roasted fish is pretty much the same, Olive Oil, Sea Salt and fresh ground Pepper and always add a  little water to the pan when roasting fish, so it doesn’t dry out!  Remember it comes from the sea, so it should have a little water in the pan to help keep it moist!

While shopping I came across a new vegetable (at least new for me), a Chayote  aka the Pear Squash, which is quite appropriate because they do look like pears.   Chayote is like a combination of a zucchini and a cucumber, lots and lots of moisture, but almost no flavor what so ever, really bland.   I did read one recipe for it, and they had recommended cooking it with onions and bacon (that would make almost anything taste better) and yet another recipe called for it raw and marinated in lemon juice.  That actually sounds like a better use of Chayote, if you really feel the need to eat one!   I roasted mine along with fennel, grape tomatoes and onions, with olive oil, sea salt and fresh ground pepper…..I know boring, but I like to let the natural flavors of what I’m cooking take center stage, that’s the only way you know what the true flavor of what your eating is.   You can always adjust from there the next time you cook it, but it’s good to know what it tastes like without masking the flavors.


5.0 from 1 reviews
Oven Roasted Golden Tile Fish
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Entree
Serves: 2
Ingredients
  • 1 lb Golden Tile Fish fillets
  • 1 tbsp olive oil
  • sea salt and fresh ground black pepper
Instructions
  1. preheat oven to 350 degrees
  2. rinse fish in cold water and pat dry with paper towels
  3. place fish in baking pan with a little water in the pan
  4. drizzle fish with olive oil and add sea salt and fresh ground pepper
  5. roast in oven for about 20 minutes or until fish is firm to the touch

 

Ask Chef Dennis

Copyright infringement

You don’t know how many times I get an email that starts out, I just found my images on someone else’s blog and I don’t know what to do!  Ok, take a deep breath and repeat after me,  I’m one with the universe, I’m one with the universe…..

Ok now that your focused,  you need to know that you do have options.   When you find your images on someone else’s blog follow these steps.

1.  Email the owner of the blog, informing them that they are using your images without permission, and that they are copyright protected , and ask them nicely to remove them from their blog immediately.   If you cannot find an email address leave your statement as a comment on the post.

2.  If they do not remove them from their blog in a timely manner, I would then ask them where they would like the bill sent for the use of your images since they have not removed them,  and that a one time use or your images would be $250.00  ( you are now letting them know what the charge is for using your images).

3.   If they still do not remove the images you have one option left, and that is to contact the host of the blog to file a complaint for copyright infringement.   Only the owner of the content may make this complaint.     If they are a google hosted blog it’s really easy, just follow this link and fill out the forms for a blogger/blogspot complaint.

For WordPress.com  go to Content Theft and fill out the forms.   Now for self hosted WordPress.org blogs it gets harder, first read the content theft page on wordpress.com and it will tell you what you need to do to find who is hosting the blog.    These are two of the links that will be helpful,  find the host   and   6 steps to find a host’s DMCA.

I know it’s a lot of work, but you can’t let someone get away with this, you have to follow it through!

4.  If the offending site has Google Adsense ads on it, you have one more way to make your complaint and that is directly to Google Adsense .  They take this very seriously and will ban the user from adsense ads.  The easiest way to do this is to click on the little tab in the top right hand corner of the ad and at the bottom of the page will be a place to complain about the offending blog, or you can go directly to Google Adsense Support and fill out the forms.    I would imagine any ad network you find on the page would respond in somewhat the same manner, so that’s another place to complain when you get no response from the lifters.

I know this is probably not what you wanted to hear, it’s not an easy answer to the problem, but at least you do have some options, just make sure to follow through with them.  If you don’t then you’re just giving away all your hard work and encouraging thieves to keep stealing other work.    I do hope everyone has some type of copyright statement on their blog, even if its just a copyright with all rights reserved at the bottom of your blog, but somewhere on your blog,  you need to have something stating your blog is copyrighted.     Everyone should also have Google Alerts with your blog name and your name set as alerts to notify you if they come up in a post, sometimes you get lucky and find your content through these alerts, so if you don’t have them set them up, they’re free!

It’s funny I got an email from someone today signing up for the Community Watch, and she said it was sad we needed the watch but to sign her up.   If you haven’t sent in your submission form, please do so and please display the badge, even if you don’t want to link it back to me, it’s important to display the badge.   The more blogs that display the badge the more we may deter the theft of content, and the more of you that are in the watch, the more eyes we have looking for stolen content.

You don’t have to do much to belong to the community watch, just take the pledge and when you find content that you know belongs to someone else, notify  the owner or owners, then its up to them to make the complaints.   You can also send me a note, so we can add the site to a watch list, but it’s as simple as that, no hoops jump through, no endless paperwork , just friends helping friends.    Please Help us keep our community safe, join today.

Remember We’re in this Together  and Together We are Stronger

Comments

  1. Great dish, simple but I’m sure very flavourful. Trying new ingredients is always fun.

  2. Once again: We ❤ Chef Dennis!! Thanks again for all your help in directing me to help with my own content thievery. You have so much info Dennis, I truly appreciate all of your efforts.

    Now on to the fish… I’ve never heard of Tile Fish, though it really sounds like something I would like. I’m going to have to keep my eye out for it. I’m with you on knowing where your fish is coming from. I’ve been reading about some fish imported from China and it’s not pretty.

    Thanks again Dennis!

  3. I’ve never heard of Tile Fish, but it does sound good. I agree with y’all, it’s important to know where your fish is coming from.

  4. May I just say how much I love your blog! The food looks amazing and I swear I did not know how much saliva my mouth was capable of producing

  5. Oh goodness, I can totally do that! I support the blog watch regardless.

    I like fish but I get tired of the same. Salmon. I do LOVE LOVE LOVE salmon but you can have too much of a good thing. Seriously. I would love to try tilefish.

    I appreciate your expertise and everything you do. Ah, well you already know that. Must be the wine inspiring me to remind you how appreciated you are…

  6. I agree, sometimes just a simple preparation of good ingredients is best. That looks like a wonderful meal! And I keep forgetting to sign up for the watch. Silly kids always get me side tracked. Although it is sad that a watch is needed, it’s nice to know that there are actions you can take against offending blogs or websites. Thanks as always for your hard work and all that you do to help other bloggers!

  7. Cheff, I want to thank you for your support. I want to try this recipe, it looks delicious the quality of the products is so important. I am not familiar with Tile fish (I will have to check on some of my books), you mentioned that for what you have read the Tile fish compares to lobster. The only fish I know it compares to lobster is Monk fish. I used to be able to order here in town but they don’t want to do it anymore. Here it is hard to find good and a variety of fish.

  8. You rock, my friend! I haven’t had to deal with content theft, but thank you for a complete tutorial on what to do if it happens!! I need to up our fish intake to ONCE a month…hubby will only eat salmon, but it’s a start :)

  9. Love the simplicity of this dish – I’ve never seen tilefish in the market. Will have to keep my eyes open for it.

  10. I’m so glad to see this fish on here. Always good to hear about sustainable seafood! Thanks Dennis!

  11. I don’t think there’s much content on my site anyone would WANT to steal, but I do think what you’re doing is incredible. It is sad that we live during a time when this kind of watch is necessary at all.

    Your fish looks amazing. I do enjoy a good, tender white fish so I’m sure I’d like this one. Cost is usually what holds me back from purchasing though. Many thanks for the recommendation on the tilefish.

  12. I’ve never heard of Golden Tile Fish before either, but I will now be sure to keep a look out for it!

  13. This fish looks delicious! I’ve never had tile fish! I always find that you only need a few ingredients for fish to taste good.

    And thank you so much for the tips on how to handle copyright infringement. I’m so paranoid about it happening to me and you would be the first person I would come to with questions if it did happen so this post is very helpful!

    Is there a way to tell, say, in Google, if someone has stolen your images? It’s scary to think someone might be stealing images and I would not know about it unless someone I know stumbled upon it!

  14. Absolutely beautiful :) I love tilefish, and I’m excited to soon take a cooking class on sustainable fish :)

  15. This looks delish! I have never heard of Tile Fish, but I have heard that Monk fish is supposed to taste like lobster so I wonder if they are similar? This looks great and thanks for the tip on cooking with a little water – that makes sense to me!

  16. That looks absolutely yummy! I don’t know what Tile fish is called locally, so I need to check… Great recipe and great tips! Love the post…

    P.S. – I linked to your site and to the Neighborhood Blog Watch page in my last post… Hope that’s okay!

  17. That fish looks PERFECT. I’ve never heard of a tile fish before. I’m going to keep my eyes open for it now. I giggled at the comparison to lobster. WHY do people ever think of those things? There is no way I’m going to agree that any fish tastes like lobster! Now, dipped in garlic and butter, the flavor might be there… but that’s it.

    Have an awesome day, Chef Dennis!!

  18. Hey Chef, this dish looks fantastic. Although I’ve never heard of Tile Fish, I’m sure it’s very good. Thanks for posting and giving out great info.

  19. What an interesting yet delicious-looking fish dish! The fish and the veggie are new to me!!

  20. Great tip about putting water in the pan that makes a lot of sense and unfortunately I’ve never heard it before! Tile fish sounds fantastic! I’ve never tried it before but I have seen it, I’m a big fan of cod so I can see really liking this. Great post!

  21. I would like to cook a whole golden tile fish. Any recommendations for preparations. Temp at 350*?

    • I cook fish very simply, clean the fish coat it will some olive oil , sprinkle sea salt, place some herbs and lemon in the cavity and roast the whole fish for about 20-25 minutes at 350

  22. Vinchenzo says:

    I went deep sea fishing this weekend. After an early flurry of Albacore, Tuna, Shark and Mahi, things slowed down. The captain and mate were feeling bad and asked if we wanted to try some tile fishing before we went in. We were game and tried it. It’s not as exciting as the other fish, but we caught our limit in about and hour and had about 25 pounds of tile fish filets as our reward. The mate suggested cubing the filets and poaching. I have plenty to work with. Will try your recipe as well. FYI, catching tile fish is like hauling in an old boot. Just keep cranking.

  23. Steve Crumpler says:

    Thanks for the info. on Tilefish. I see it sometimes in the market but never knew what to do about it. Chayote is used here in Mexican food and in Cajun food, known as Mirliton there. Use as you would any squash.

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