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    Home » Recipes » Seafood Recipes

    Pan-Seared Tilefish Recipe

    Published: Mar 7, 2023 by Chef Dennis Littley

    684 shares
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    • Yummly
    4.65 from 17 votes
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    Pinterest image for pan seared tilefish.

    Tender, flaky and mild is how I would describe this beautiful Golden Tilefish. It’s easy to prepare and can be pan-seared, broiled, baked, grilled, fried, and even cooked in an air fryer.

    Pan seared tilefish with lemon butter sauce on white plate.

    If you’ve never had tilefish before, you don’t know what your missing. Keep an eye out at the fish counter of your grocery store or where you buy fresh seafood.

    Fresh tilefish fillets are always preferable, but frozen will also work with this recipe. Just let the fish thaw overnight in the refrigerator before using.

    Pan seared tilefish with lemon butter sauce on white plate.

    I had read that tilefish was comparable to lobster, but I can’t agree with that. If I had to compare the flavor to another fish, I think cod might be the closest.

    It had a nice mild flavor and was firm and flaky. Tilefish can be prepared in a number of ways, broiled, grilled, and even breaded and fried. But any way you cook it, make sure you don’t overcook it because it will get dry on you.

    Ingredients to make Pan Seared Tilefish

    ingredients to make recipe.

    Let’s start by gathering the ingredients we need to make Pan Seared Tilefish. In Chef Speak, this is called the “Mise en Place,” which translates to “Everything in its Place.”

    Not only does setting up your ingredients ahead of time speed up the cooking process, it also helps ensure you have everything you need to make the dish.

    How to make Pan-Seared Tilefish

    collage showing how to make recipe.
    • Pat dry the fresh tilefish fillets with paper towels, then liberally season both sides with sea salt and black pepper.
    • Dredge the white fish fillets in the seasoned flour, coating both sides of the fillets.
    • Add one tablespoon of butter and one tablespoon of olive oil to a large skillet over medium-high heat.
    • Add the tilefish to the hot pan and sear the fillet on both sides for 3-4 minutes per side until golden brown with a slight crust.
    • Add the seared tilefish to a baking dish. Then add one ounce of white wine and one tablespoon of lemon juice to the baking dish.
    • Place the baking dish on the center rack of the preheated oven and bake for 12-15 minutes (time depends on how thick the fillets are).

    *I used a non-stick skillet to sear the fish. If you have a cast iron pan, that would add better color to the fish.

    How to make Lemon Butter Sauce

    collage showing how to make lemon butter sauce.
    • Add one tablespoon of butter to a small saucepan over medium. Add the shallots to the pan and cook for one minute.
    • Add the chicken broth, white wine, and fresh lemon juice to the saucepan and bring to a light boil. Reduce the heat to medium-low.
    • Take pieces of butter and roll them in flour, pushing the flour into the butter. The butter should be just a little soft.
    • Add the beurre manie (the butter pieces rolled in flour) to the pan and whisk it to thicken the lemon butter sauce.
    • Taste and reseason with salt and pepper if necessary and add the chopped Italian parsley to the sauce.
    • Mix the parsley into the sauce and keep on the stovetop until needed.

    *If you want to perk up the lemon flavor, add a little lemon zest to the sauce. If you’re not a fan of lemon, lime juice could be substituted. And to take a little of the tart edge off of the sauce, add ½ teaspoon of brown sugar when cooking the shallots.

    Pan seared tilefish with lemon butter sauce on white plate.

    You’re going to love the flaky texture of the pan-seared tilefish. Mild and moist it goes perfectly with the lemon butter sauce. Serve it with your favorite vegetables, rice, or roasted potatoes, and garnish with lemon slices for a delicious meal.

    Recipe FAQ’s

    Can I make Tilefish in the oven?

    Yes, you can. My standard preparation for any oven-roasted fish is pretty much the same. Add a little coating of olive oil (or melted butter), salt, and black pepper to taste. Add a  little water to the pan before placing it in the oven and roast at 350 degrees F. for 16-20 minutes, depending on the thickness of the fish.

    What does tilefish taste like?

    I have read that some people compare tilefish to lobster or crab. I can’t say that I agree. Tilefish is a firm, mild-tasting fish that reminds me more of cod or halibut.

    Can I make a lemon butter sauce without wine?

    Yes, you certainly can. You can just leave the wine out and replace it with additional chicken broth or sparkling water. Wine is not essential in making the sauce.

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    Pan seared tilefish with lemon butter sauce on white plate.
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    4.65 from 17 votes

    Pan Seared Tilefish

    Tender, flaky and mild is how I would describe this beautiful Golden Tilefish. It's easy to prepare and can be pan-seared, broiled, baked, grilled, fried, and even cooked in an air fryer.
    Prep Time10 mins
    Cook Time18 mins
    Total Time28 mins
    Course: Entree
    Cuisine: American
    Servings: 2
    Calories: 479kcal
    Author: Chef Dennis Littley

    Ingredients

    Tilefish

    • 14 oz tilefish two 6-8 ounce fillets (I used golden tilefish)
    • 1 tbsp olive oil
    • 1 tbsp butter
    • sea salt and fresh ground black pepper to taste

    Lemon Butter Sauce

    • 1 tbsp shallots finely minced (or substitute garlic)
    • 1 tbsp unsalted butter
    • 1 tbsp lemon juice fresh
    • 2 tbsp chicken broth
    • 1 tbsp white wine
    • 1 tbsp all-purpose flour
    • 2 tbsp unsalted butter
    • 1 tsp Italian parsley finely chopped
    • lemon circles garnish
    US Customary – Metric
    Prevent your screen from going dark

    Instructions

    Tilefish

    • Preheat oven to 350 degrees
    • Rinse the tilefish in cold water and pat them dry with paper towels.
    • Liberally season both sides of the tilefish with sea salt and black pepper.
    • Dredge the rockfish in the seasoned flour, coating both sides of the fillets.
    • Add one tablespoon of butter and one tablespoon of olive oil to a pan over medium-high heat
    • Add the tilefish to the hot pan and sear the fillet on both sides for 3-4 minutes per side.
    • Add the seared tilefish to a baking dish. Then add one ounce of white wine and one tablespoon of lemon juice to the baking dish.
    • Place the baking dish on the center rack of the preheated oven and bake for 12-15 minutes (time depends on how thick the fillets are).

    Lemon Butter Sauce

    • Add one tablespoon of butter to a small saucepan over medium heat.
    • Add the shallots to the pan and cook for one minute.
    • Add the chicken broth, white wine, and lemon juice to the saucepot and bring to a light boil. Reduce the heat to medium-low.
    • Take pieces of butter and roll them in flour, pushing the flour into the butter. The butter should be just a little soft.
    • Add the beurre manie (the butter pieces rolled in flour) to the pan and whisk it to thicken the lemon butter sauce.
    • Taste and reseason with salt and pepper if necessary and add the chopped Italian parsley to the sauce.
    • Mix the parsley into the sauce and keep on the stove.

    Notes

    **If you want to perk up the lemon flavor, add a little lemon zest to the sauce. If you’re not a fan of lemon, lime juice could be substituted. And to take a little of the tart edge off of the sauce, add ½ teaspoon of brown sugar when cooking the shallots.

    Nutrition

    Calories: 479kcal | Carbohydrates: 4g | Protein: 41g | Fat: 33g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 160mg | Sodium: 163mg | Potassium: 643mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 705IU | Vitamin C: 3mg | Calcium: 31mg | Iron: 1mg
    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 Littley is a classically trained chef with over 40 years of experience working in the food service industry. In his second career as a food blogger he has made it his mission to demistify cooking by sharing his time-tested recipes, knowledge, and chef tips to help you create easy-to-make restaurant-quality meals in your home kitchen. Let Chef Dennis help you bring the joy of cooking into your home. For more details, check out his About page.

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    1. marilyn

      February 05, 2013 at 2:40 pm

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

      Reply
      • Chef D

        February 05, 2013 at 8:53 pm

        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

        Reply
    2. Lacy @ NYCityEats

      March 22, 2012 at 3:25 pm

      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!

      Reply
    3. Megan @ Pip and Ebby

      March 22, 2012 at 9:12 am

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

      Reply
    4. Mary

      March 22, 2012 at 8:05 am

      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!!

      Reply
    5. Marsha @ The Harried Cook

      March 21, 2012 at 10:32 pm

      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!

      Reply
    6. Becki's Whole Life

      March 21, 2012 at 8:43 pm

      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!

      Reply
    7. Stephanie @ Eat. Drink. Love.

      March 21, 2012 at 12:33 pm

      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!

      Reply
    8. Kiri W.

      March 21, 2012 at 1:16 pm

      Absolutely beautiful 🙂 I love tilefish, and I’m excited to soon take a cooking class on sustainable fish 🙂

      Reply
    9. Kaitlin

      March 21, 2012 at 8:58 am

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

      Reply
    10. Brian @ A Thought For Food

      March 21, 2012 at 6:51 am

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

      Reply
    11. The Mom Chef ~ Taking on Magazines One Recipe at a Time

      March 21, 2012 at 7:31 am

      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.

      Reply
    12. Jeanette

      March 21, 2012 at 6:06 am

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

      Reply
    13. Liz

      March 21, 2012 at 6:03 am

      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 🙂

      Reply
    14. Nuria

      March 21, 2012 at 2:58 am

      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.

      Reply
    15. Loveforfood

      March 20, 2012 at 11:38 pm

      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

      Reply
    16. Alyssa

      March 21, 2012 at 12:20 am

      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!

      Reply
    17. Dionne Baldwin

      March 21, 2012 at 12:01 am

      5 stars
      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…

      Reply
    18. Christine

      March 20, 2012 at 9:54 pm

      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.

      Reply
    19. Kim - Liv Life

      March 20, 2012 at 9:35 pm

      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!

      Reply
    20. Lynn @ I'll Have What She's Having

      March 20, 2012 at 9:32 pm

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

      Reply
    Newer Comments »

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    My name is Dennis Littley or "Chef Dennis" as I'm known both at work and across the blogosphere. As a classically trained chef with 40+ years of experience in the kitchen, I share my time-tested recipes, knowledge, and chef tips to help you create easy-to-make restaurant-quality meals in your home kitchen.

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