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: SmallRecipe.com
Total time: 15 minutes
Yield: 2 servings
Ingredients:
| 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//schema.org, Calories 352, UnsaturatedFat 6 grams, Carbohydrate 5 grams, Fat 18 grams, Fiber 2 grams, Protein 44 grams, Saturated Fat 10 grams, Sodium 640 milligrams, Sugar 1 gram, TransFat 1 gram
Pan sear golden tilefish with fresh garlic shoots, herbs and lemon for a lite & luscious meal. What is even better is this easy tilefish recipe comes together in less than 20 minutes.
Provided by: SmallRecipe.com
Total time: 15 minutes
Prep time: 5 minutes
Cook time: 10 minutes
Yield: 3-4
Ingredients:
| 1½ pounds golden tilefish fillet, cut into 3-4 pieces, skin off |
| salt & pepper, to taste |
| 2½ Tablespoons unsalted butter |
| 3 green garlic shoots or scallions, thinly sliced |
| 1½ Tablespoons chives, mint, lovage and/or sorrel, finely chopped |
| 1 Tablespoon thyme |
| 2 teaspoons tarragon, basil or marjoram, finely chopped |
| ½ lemon, juiced |
Steps:
- Remove any remaining pin bones in the fish.
Pat the fish dry and season with salt and pepper. - Melt butter in a large sauté pan over
medium heat. Lay the fish in the pan once the butter has begun to foam.
Add green garlic or scallions and a pinch of salt. Without disturbing the fish,
tilt the pan toward forward and using a spoon, ladle green garlic butter over
fish and continue basting fish for 2 to 3 minutes. - Gently flip the fish with a spatula. Reduce
heat to low, cover pan and cook for 2 minutes. - Uncover the pan, and add the herbs.
Continue basting the fish for another 2-3 minutes until it is fully cooked
through. - Transfer fish to a plate, pour pan sauce
over the fillet. Pour lemon juice over the dish and season with more salt and
black pepper if needed. Serve immediately for ultimate freshness!
Nutrition Facts:
ServingSize 3-4,