Pan Seared Tilefish

4.76 from 25 votes

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

Cook Time18

Total Time28

Course: Entree

Cuisine: American

Servings:

Calories: 479kcal

Author: Chef Dennis Littley

Ingredients

Tilefish

14 oz tilefish two 6-8 ounce fillets (I used golden tilefish)
1 tablespoon olive oil
1 tablespoon 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 tablespoon lemon juice fresh
2 tablespoon chicken broth
1 tablespoon white wine
1 tbsp all-purpose flour
2 tablespoon unsalted butter
1 teaspoon Italian parsley finely chopped
lemon circles garnish

US Customary - Metric

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