Fish Type

Ingredients

  • 2 medium Tilefish (or other flaky, white fish) fillets, skinned, deboned & patted dry
  • Freshly ground black pepper
  • Kosher salt
  • 2+ Tb. unsalted butter
  • Pinch red pepper flakes
  • 1 whole clove garlic, peeled
  • 1 lemon, zested
  • 2 Tb. chopped scallions or chives

Instructions

  1. Lightly sprinkle each fillet with salt & pepper.
  2. Heat butter, red pepper flakes and garlic in a non-stick skillet over low/medium heat.
  3. After a couple of minutes, once the garlic starts to turn brown, remove it from pan.
  4. 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.
  5. Cover pan lightly for about 1 minute.
  6. 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. Note: you may have to tip the pan to fill your spoon with butter each time.
  7. Turn off heat and remove from pan.
  8. Sprinkle with lemon zest, lemon juice and scallions/chives before serving.
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INGREDIENTS

Yield: 2 servings

  • 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
  • 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

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.

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