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.
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
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: 479kcalCarbohydrates: 4gProtein: 41gFat: 33gSaturated Fat: 17gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 160mgSodium: 163mgPotassium: 643mgFiber: 0.3gSugar: 1gVitamin A: 705IUVitamin C: 3mgCalcium: 31mgIron: 1mg
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