Butter Browned Tilefish

They're big — up to four feet long — old (up to 40 years) and extremely tasty. The Golden Tilefish was unknown to science until a Cape Cod trawler snagged some off the bottom near Nantucket back in 1879. Now that we know, these things are as prized as a Leprechaun's coveted pot and for good reason: Their diet of shellfish makes them mild, tender and sweet. The best way to prepare them is simply: brown some butter, garlic and lemon and cook them for about 2 minutes per side. Baste them with the browned butter and serve with scattered scallions.

           INGREDIENTS

            METHOD

2 medium tilefish fillets, skinned, deboned & patted dry

Freshly ground black pepper

Kosher salt

2+ Tbs. unsalted butter

Pinch red pepper flakes

1 whole clove garlic, peeled

1 lemon, zested

2 Tbs. chopped scallions or chives

 

 Lightly sprinkle each fillet with salt & pepper.

Heat butter, red pepper flakes and garlic in a non-stick skillet over low/medium heat.

After a couple of minutes, once the garlic starts to turn brown, remove it from pan.

Increase heat to medium. Add fillets and cook 1-2 minutes to brown the first side, then flip each fillet and spoon the butter over each piece.

Cover pan lightly for about 1 minute.

Remove cover then spoon butter over each fillet. Keep spooning 1-2 minutes (depending on thickness of your fillets) until they achieve a roasted look.

 Turn off heat and remove from pan.

Sprinkle with lemon zest, lemon juice and scallions/chives before serving.

Lighthouse Seafood is a family business, owned and operated by Tim and Heather O'Leary.

They have supplied Central Florida restaurants and residents with prime seafood for more than a decade.

Their commitment is to always have only the freshest seafood for your table.

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101 N. Country Club Rd.

Lake Mary, FL 32746

407.330.2425

8780 E CR 466

The Villages, FL 32162

352.751.1755