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    Home » Recipes » Seafood Recipes

    Oven Roasted Golden Tilefish Recipe

    Published: Mar 20, 2012 · Modified: Nov 15, 2021 by Chef Dennis Littley

    652 shares
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    4.63 from 16 votes
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    pinterest image for roasted tilefish

    Enjoy this quick and easy restaurant style Golden Tilefish for dinner tonight.

    roasted seasoned golden tilefish with vegetables on a white plate

    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 Wegman’s glorious seafood department we can always count on a quality product. I can’t remember ever seeing Golden Tilefish before, or at least I never heard called by that name, but according to the Monterey Bay Aquarium 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!

    roasted seasoned golden tilefish with vegetables on a white plate

    Everything I read about Tilefish 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 preparation 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 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.

    If you like this recipe you may also enjoy these:

    • Black Sea Bass with Shrimp in a lemon scampi sauce
    • Pan Seared Halibut
    • Ginger Garlic Swordfish
    • Grilled Atlantic Rockfish

    Did you make this? Please RATE THE RECIPE below!

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    golden tilefish
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    4.63 from 16 votes

    Oven Roasted Golden Tile Fish

    To get the true flavor of any fish, all you really need is olive oil, sea salt and black pepper.  My recipe is easy to prepare and will work on any of your favorite fish.
    Prep Time5 mins
    Cook Time18 mins
    Total Time23 mins
    Course: Entree
    Cuisine: American
    Servings: 2
    Calories: 247kcal
    Author: Chef Dennis Littley

    Ingredients

    • 1 lb Golden Tile Fish fillets
    • 1 tbsp olive oil
    • sea salt and fresh ground black pepper to taste
    US Customary – Metric
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    Instructions

    • preheat oven to 350 degrees
    • rinse fish in cold water and pat dry with paper towels
    • place fish in baking pan with a little water in the pan
    • drizzle fish with olive oil and add sea salt and fresh ground pepper
    • roast in oven for about 18 minutes or until fish is firm to the touch

    Nutrition

    Calories: 247kcal | Protein: 40g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 97mg | Sodium: 122mg | Potassium: 936mg | Vitamin A: 90IU | Vitamin C: 2.3mg | Calcium: 36mg | Iron: 0.9mg
    Tried this Recipe? Pin it for Later!Mention @askChefDennis or tag #askChefDennis!

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    About Chef Dennis

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    Chef Dennis is a semi-retired Chef, writer/blogger, photographer, recipe developer and creator of A Culinary Journey with Chef Dennis aka Ask Chef Dennis®. Chef Dennis worked professionally in White Table Cloth Restaurants for 40 years and has been developing easy to make, restaurant-style recipes since 2009. The second phase of his reinvention from chef to blogger has earned him a place at the Worlds Dinner Table. Join him on his Culinary Journey enjoying his easy to make Restaurant Style recipes and travel adventures. For more details, check out his About page.

    Reader Interactions

    Comments

    1. Jan

      May 29, 2022 at 8:07 am

      5 stars
      I cooked a 2 1/2 pound filet following the recipe exactly, and it was absolutely perfect!

      Reply
      • Chef Dennis Littley

        May 29, 2022 at 8:12 am

        Thank you for the great review and for letting me know you enjoyed the recipe!

        Reply
    2. Cheryl

      May 15, 2021 at 6:47 pm

      5 stars
      Perfect recipe. Simple, fast, minimal ingredients and the best part – tastes fantastic.

      Reply
    3. Sandy

      August 14, 2020 at 2:31 pm

      5 stars
      Excellent. I have been following Chef Dennis for a few years and have prepared quite a few of his recipes. They are always fantastic.

      Reply
    4. Will

      April 12, 2019 at 9:21 am

      5 stars
      You’re right: the best preparation for fish is the simplest. The tilefish I prepared came out perfect.

      Reply
      • Chef Dennis Littley

        April 12, 2019 at 4:09 pm

        I happy to hear you enjoyed the tilefish recipe! Thanks for the great review

        Reply
    5. Susan Williams

      August 26, 2018 at 9:14 am

      Will try your recipe tonite for tilefish

      We have a fresh seafood shop. Here in St Augustine and saw the golden tile fish before they filled it

      So we brought home a 1.2 lb fillet to try

      Reply
    6. Steve Crumpler

      July 11, 2013 at 10:44 am

      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.

      Reply
    7. Vinchenzo

      May 20, 2013 at 9:01 am

      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.

      Reply
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