Roasted Tilefish Over Potatoes Recipes

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FISH EN PAPILLOTE



Fish en Papillote image

Cooking en papillote (in parchment) seals in the moisture of fish fillets, yielding a silken entree and perfectly crisp-tender vegetables.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 20m

Number Of Ingredients 11

Zest from 2 limes, finely shredded
3 limes, juiced
4 garlic cloves, thinly sliced
1 piece (2 inches) ginger, peeled and julienned
1 medium red onion, halved and thinly sliced
2 mild to spicy red chiles, halved
4 fillets (6 ounces each) black bass, halibut, or striped bass
4 heads baby bok choy (or 1 large head, quartered)
1/2 cup extra-virgin olive oil
Coarse salt and freshly ground pepper
8 sprigs fresh cilantro

Steps:

  • Preheat oven to 450 degrees. Mix lime zest and juice, garlic, ginger, onion, and chiles in a medium bowl. Fold four 20-inch pieces of parchment in half lengthwise. Unfold, and place 1 fillet and 1 head bok choy along each crease. Rub both with 2 tablespoons oil, and season with salt and pepper. Top each fillet with some onion mixture and 2 sprigs cilantro.
  • Fold parchment over fish, making small overlapping folds along edges and sealing with a paper clip. Place on rimmed baking sheets. Roast until parchment puffs, 10 to 12 minutes. Carefully cut packets, avoiding escaping steam, and serve.

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



Pan-Roasted Tilefish with Prosciutto, Lemon, White Wine and Capers image

Provided by Tyler Florence

Categories     main-dish

Time 30m

Yield 2 servings

Number Of Ingredients 10

1/2 cup all-purpose flour
Kosher salt and freshly ground black pepper
Two 6-ounce tilefish fillets
3 tablespoons butter
2 tablespoons extra-virgin olive oil
2 slices prosciutto, cut into strips
1/2 cup white wine
2 tablespoons chopped fresh flat-leaf parsley, plus whole sprigs for garnish
2 teaspoons capers
Juice of 1/2 lemon

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.

PAN-SEARED TILEFISH WITH GARLIC, HERBS AND LEMON



Pan-Seared Tilefish With Garlic, Herbs and Lemon image

All cooks needs a basic sautéed fish fillet recipe in their repertory, and this one could not be much simpler. It does require a step that may intimidate on first glance: you baste the fish with the fat you're cooking it in. Don't worry. Just use a good amount of fat in the pan, about a tablespoon per person (you could get away with a little less if you insist, or use half white wine and half fat). Basting helps cook the fish evenly and keeps it and moist. In this recipe, the fat is butter. As the fish cooks, the butter browns, taking on a nutty scent that is classic with seafood. Tilefish is specified but any firm fillet will do, from sea bass to grouper.

Provided by Melissa Clark

Categories     dinner, easy, quick, main course

Time 15m

Yield 2 servings

Number Of Ingredients 9

2 skinless tilefish or other sturdy, thick white fish fillets (about 7 to 8 ounces each), skins removed
Kosher salt, to taste
Black pepper, to taste
2 1/2 tablespoons unsalted butter
3 green garlic shoots or scallions, thinly sliced
1 1/2 tablespoons finely chopped chives, mint, lovage and/or sorrel
1 tablespoon minced lemon thyme or regular leaves
2 teaspoons finely chopped tarragon, basil or marjoram
Juice of 1/2 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.

Nutrition Facts : @context http, Calories 352, UnsaturatedFat 6 grams, Carbohydrate 5 grams, Fat 18 grams, Fiber 2 grams, Protein 44 grams, SaturatedFat 10 grams, Sodium 640 milligrams, Sugar 1 gram, TransFat 1 gram

SAUTEED TILEFISH WITH HARICOTS VERTS AND TOMATO VINAIGRETTE AND TURNED POTATOES



Sauteed Tilefish with Haricots Verts and Tomato Vinaigrette and Turned Potatoes image

Provided by Bobby Flay

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 15

1/4 cup sherry vinegar
1 tablespoons soy sauce
3/4 cup olive oil
Salt and freshly ground pepper
1/2 pound haricot verts, cooked in salted water until al dente and drained
1/2 cup vinaigrette
2 tomatoes, halved, seeded and finely diced
2 shallots, finely sliced
Salt and freshly ground pepper
1/4 cup finely chopped chives
4 tile fish fillets, about 6 ounces each
Salt and pepper
1 cup flour
1/4 cup yellow cornmeal
3 tablespoons olive oil

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.

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