Pan-Seared Tilefish With Garlic, Herbs and Lemon
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2skinless tilefish or other sturdy, thick white fish fillets (about 7 to 8 ounces each), skins removed
- Kosher salt, to taste
- Black pepper, to taste
- 2½tablespoons unsalted butter
- 3green garlic shoots or scallions, thinly sliced
- 1½tablespoons finely chopped chives, mint, lovage and/or sorrel
- 1tablespoon minced lemon thyme or regular leaves
- 2teaspoons finely chopped tarragon, basil or marjoram
- Juice of ½ lemon
Nutritional analysis per serving (2 servings)
349 calories; 18 grams fat; 10 grams saturated fat; 1 gram trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 4 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 44 grams protein; 631 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Remove any remaining pin bones in the fish, pat dry, and season both sides with salt and pepper.
- Step 2
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.
- Step 3
Using a spatula, gently flip fish. Reduce heat to low, cover pan and cook for 2 minutes.
- Step 4
Uncover pan, add herbs and continue basting fish with butter until it is just cooked through, another minute or two longer.
- Step 5
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.
Private Notes
Comments
This dish was prepared with tilefish freshly caught off the Outer Banks of NC. For this recipe, replaced the scallions with shallots. Used dry basil in place of fresh. Used extra butter with a splash of dry white wine in the sauce. Added lemon juice to the pan sauce along with capers and basted with sauce, capers and herbs prior to removing from the pan. Absolutely delicious!!
Suggest using fish other than tilefish which are very high in methyl mercury. Check Monterey Bay Aquarium for more insights.
This may be one of the best and easiest fish recipes ever. My mouth waters thinking about making it again.
Had all the herbs in my window box (even sorrel!) and butter in the fridge, so I gave this a try with some supermarket cod. Really good w tiny haricots verts! Warm up your plate in a low oven...
Agree with the other reviews, this is delicious as written! I found mine needed a little longer time cooking covered-more like a total of 4 minutes in high heat, not low.
This dish was prepared with tilefish freshly caught off the Outer Banks of NC. For this recipe, replaced the scallions with shallots. Used dry basil in place of fresh. Used extra butter with a splash of dry white wine in the sauce. Added lemon juice to the pan sauce along with capers and basted with sauce, capers and herbs prior to removing from the pan. Absolutely delicious!!
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