Pan-Seared Tilefish With Garlic, Herbs and Lemon
- Total Time
- 15 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:2 servings
- 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
Ingredient Substitution Guide
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.
Powered byPreparation
- 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
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Cooking Notes
Phil
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!!
Rich
Suggest using fish other than tilefish which are very high in methyl mercury. Check Monterey Bay Aquarium for more insights.
Karen
This may be one of the best and easiest fish recipes ever. My mouth waters thinking about making it again.
Janet
This is a wonderful technique. I used it for cooking halibut cheeks -- they were about the size of large sea scallops. Basting the fish with the fat you are using is so easy and keeps the fish moist and full of flavor, I used olive oil instead of butter and eliminated the thyme since I think it's a bit heavy for a delicate fish. Overall the basting is a great technique that I will use again and again.
Sheila Mooney
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...
Susan Y
I cooked it as written except I used regular thyme.
This fish disappeared. This is a great recipe to use fresh herbs from the garden
Susan
Absolutely delicious. Don't change a thing with this recipe.
A friend's father is an avid salt water fisherman. He gave us what he called black tile fish from the Jersey shore. I used scallions because garlic shoots were unavailable to me. I will use this recipe with other fish definitely!! Terrific.
Sheila Mooney
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...
Meg D
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.
Phil
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!!
Rich
Suggest using fish other than tilefish which are very high in methyl mercury. Check Monterey Bay Aquarium for more insights.
Susan
Absolutely delicious. Don't change a thing with this recipe.
A friend's father is an avid salt water fisherman. He gave us what he called black tile fish from the Jersey shore. I used scallions because garlic shoots were unavailable to me. I will use this recipe with other fish definitely!! Terrific.
Janet
This is a wonderful technique. I used it for cooking halibut cheeks -- they were about the size of large sea scallops. Basting the fish with the fat you are using is so easy and keeps the fish moist and full of flavor, I used olive oil instead of butter and eliminated the thyme since I think it's a bit heavy for a delicate fish. Overall the basting is a great technique that I will use again and again.
JoanC
It takes a while to chop up all the herbs, but the end result is well worth it. I used monkfish (since that was the least expensive firm white fish at the market) and scallions since there were no green garlic shoots, plus mint, thyme and basil from my garden and tarragon from the market. Easy and foolproof. I used a nonstick pan since I wasn't sure there would be enough butter to keep the fish from sticking in my All Clad pan, so the butter didn't brown. Still delicious.
Susan Y
I cooked it as written except I used regular thyme.
This fish disappeared. This is a great recipe to use fresh herbs from the garden
Karen
This may be one of the best and easiest fish recipes ever. My mouth waters thinking about making it again.
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