Baked Tilefish Recipes

PAN-SEARED TILEFISH WITH GARLIC, HERBS AND LEMON

Steps:

• Remove any remaining pin bones in the fish, pat dry, and season both sides with salt and pepper.
• In a large sauté pan over medium heat, melt butter. Once butter has begun to foam, lay fish in pan. Add green garlic or scallions and a pinch of salt. Without disturbing the fish, tilt the pan toward you; using a spoon, ladle green garlic butter over fish. Continue basting fish for 2 to 3 minutes.
• Using a spatula, gently flip fish. Reduce heat to low, cover pan and cook for 2 minutes.
• Uncover pan, add herbs and continue basting fish with butter until it is just cooked through, another minute or two longer.
• Transfer fish to a serving platter or individual plates, pour pan sauce over the top, and pour lemon juice over everything. Season with more salt and black pepper if needed. Serve immediately.

GOLDEN BAKED WHITEFISH

Steps:

• Preheat oven to 425°. Place fish in a greased 13-in. x 9-in. baking dish; sprinkle with pepper. Beat egg white with salt if desired until stiff peaks form. Fold in mayonnaise, dill and onion; spoon over fish. Bake, uncovered, until topping is puffed and fish flakes easily with a fork, 15-20 minutes. Garnish with dill and lemon if desired.

ROASTED TILEFISH OVER POTATOES

Steps:

• Preheat oven to 450 degrees. Butter a 9-by-13-inch glass or ceramic baking dish. Sprinkle bottom of dish with salt and pepper; set aside. Finely chop 12 olives, and thinly slice remaining 4; reserve separately.
• Slice potatoes very thinly (about 1/16 inch thick) with a mandoline or sharp knife. Arrange one-third of potatoes in buttered dish, overlapping slightly. Brush with melted butter; season with salt and pepper. Scatter one-third of garlic and half of the chopped olives on top. Repeat process to make another layer. Top with remaining potatoes; brush with melted butter, and season with salt and pepper. Set aside remaining garlic and butter.
• Tightly cover with foil. Roast until potatoes just begin to color, 16 to 18 minutes. Remove foil; roast until edges are pale golden, about 10 minutes more. Meanwhile, skin fillets if necessary; halve crosswise. Stir together reserved garlic and melted butter in a large dish. Dip fillets in mixture; season with salt and pepper.
• As soon as potatoes come out of oven, place fillets on top. Roast until fillets are cooked through, about 10 minutes. Scatter olive slices and parsley on top.

SAUTEED TILEFISH WITH HARICOTS VERTS AND TOMATO VINAIGRETTE AND TURNED POTATOES

Steps:

• Whisk all ingredients together in a small bowl and season with salt and pepper to taste.;
• Cut haricots verts into 1/4-inch pieces. Place the vinaigrette in a medium saute pan and heat over low heat. Add the haricots verts, tomatoes and shallots and cook until just heated through. Season with salt and pepper and fold in the chives.;
• Preheat oven to 400 degrees F. Season both sides of the fish with salt and pepper, to taste. Combine flour and cornmeal in a medium shallow bowl and season with salt and pepper, to taste.
• Heat the oil in a large saute pan until smoking. Dredge the fish on both sides in the flour mixture and tap off any excess. Saute fish on both sides until lightly golden brown, about 2 minutes per side. Place in oven and bake for 3 to 4 minutes until just cooked through. Assembly: Drizzle some of the remaining vinaigrette over the plate. Place 1 fillet of the tile fish on top and spoon some of the warm green bean/tomato mixture over the fish. Garnish with fresh parsley.
• Turned Potatoes: 3 tablespoons unsalted butter 1 tablespoons olive oil 4 potatoes, peeled and turned Salt and freshly ground pepper 1/4 cup finely chopped fresh parsley
• Heat butter and oil over medium-high heat. Add the potatoes, season with salt and pepper and cook until golden brown and cooked through. Remove from heat and stir in parsley.

PAN-ROASTED TILEFISH WITH PROSCIUTTO, LEMON, WHITE WINE AND CAPERS

Steps:

• Preheat the oven to 375 degrees F.
• Spread the flour on a deep plate or in a shallow bowl and season generously with salt and pepper. Dredge the tilefish fillets in the flour.
• Heat a large skillet over medium-high heat. Add 1 tablespoon each of the butter and olive oil. Add the fillets and sear until browned on one side, 2 to 3 minutes. At the same time, add the prosciutto and cook, stirring, until browned. Flip the fillets and place the skillet in the oven. Roast until the fish is just cooked through, about 10 minutes. Set the fillets on serving plates and drain the prosciutto on a paper towel-lined plate.
• Return the skillet to the stovetop and heat the remaining 2 tablespoons butter and 1 tablespoon olive oil over medium heat. Add the white wine, parsley, capers and lemon juice. Bring to a boil and cook until reduced and thickened. Season with salt and pepper.
• Pour the sauce over the fish, top with the prosciutto, and garnish with parsley sprigs. Serve immediately.

BAKED TILEFISH RECIPE

Steps:

• Rinse fillets and pat dry. Place fish in a buttered baking pan. Season with pepper and spread 2 tablespoons of the softened butter or margarine over the fish. Set aside, and preheat the oven to 425 degrees. In a skillet, melt 3 tablespoons of butter and add the scallions. Cook for one minute. Add the remaining butter to the pan and add the mushrooms. Continue cooking and shaking the pan until the butter is absorbed. Add the dill and stir. Spoon sauce over the fish fillets and bake for about 8 to 10 minutes or until fish turns opaque and flakes with a fork. Baste fish several times during cooking with the accumulated pan juices. This recipe yields 2 to 4 servings.