Pan Seared Tilefish with Garlic and Herbs

Perfectly pan-seared tilefish fillet topped with fresh garlic and herbs, served with grilled yellow squash and lemon slices. The dish is accompanied by a light couscous salad with diced tomatoes and celery, adding vibrant color and texture. The presentation is clean and appetizing on a white plate, highlighting the golden-brown crust of the fish and the freshness of the sides.

Tilefish is known for its sweet, delicate flavor, often compared to scallops. It has a beautiful flaky texture and absorbs the richness of butter and herbs perfectly. This pan-seared recipe enhances the natural sweetness of tilefish with a simple garlic-herb butter basting technique for an elegant yet easy-to-make seafood dish.

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Serving Size: 2
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Ingredients

  • 2 each 7 to 8oz Tilefish filets, skin removed
  • Salt and Pepper to taste
  • 2 ½ tablespoons butter
  • 3 scallions thinly sliced
  • 1 ½ tablespoons finely chopped chives
  • 1 tablespoon minced thyme
  • 2 teaspoons finely chopped basil
  • Juice of ½ lemon

Instructions

  1. Pat fish dry and season both sides to taste with salt and pepper.
  2. In a large pan over medium heat melt butter.
  3. Once it foams lay the fish in the pan.
  4. Add scallions.
  5. Without moving the fish, tilt the pan towards you, using a spoon, ladle the scallion butter over fish.
  6. Baste for 2 to 3 minutes.
  7. Gently flip the filets over, reduce the pan to low heat and cover, then cook for 2 more minutes.
  8. Uncover the pan and add the herbs, continue basing with butter until cooked, just 1 or 2 more minutes.
  9. Transfer the fish to a serving platter and pour the pan sauce over the fish, then pour lemon juice over the fish.
  10. Season with more salt and pepper to taste.

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