How to Pan Sear Tilefish

Tile fish is found and farmed from Florida, with the major fishing grounds off eastern Florida, southern New Jersey, and the tip of Long Island, N.Y. as listed in seafoodsource.com. Tilefish may be cooked in a lot of fish recipes. As steaks or whole, they may be barbecued and served during a summertime barbecue with a lot of other dishes like pasta, salad, and even some meat for a summertime party. It may be tossed into pasta with other healthy food.

The meat of the tilefish is firm enough for it to be able to hold its shape. This characteristic makes it a good choice for healthy food recipes, soft for stews and soups, where the nugget or flesh cubes do not flake and fall apart when cooked. With this characteristic in mind, the tilefish may also be pan-seared or served as sushi. Pan-searing may make it a perfect first prep step before it may be tossed into pasta, as an added healthy protein boost to a dish full of vegetables and noodles.

Pan Seared Tilefish

Ingredients

(Serves 4)

• 6 oz. fresh tilefish fillets scaled with skin on (tilefish may be substituted with grouper, snapper or other mild flaky fish).
• 6 medium purple potatoes (feel free to substitute with white potatoes).
• 1 bunch fresh broccolini.
• 4 oz. leaks (fried for garnish).
• 3 sticks unsalted butter.
• 1 cup heavy cream.
• 1 tablespoon fresh garlic (minced).

Champagne Sauce:

• 2 cups champagne.
• 1/3 cup finely chopped shallots.
• 2 tablespoons white wine vinegar.
• 1/2 teaspoon lemon zest.
• 2 sticks cold unsalted butter, cut into 1/2 inch pieces.
• 2 teaspoons finely chopped fresh tarragon, thyme or parsley.
• Salt and pepper to taste.
• Red peppercorns for garnish.

Prepare in the following order…

• Boil potatoes – drain, mash or puree in food processer with warm heavy cream and butter to taste. Keep warm.
• Blanch broccolini – shock in ice bath before returning to pan with butter and minced garlic to taste. Keep warm.
• Place champagne, shallots, vinegar and lemon zest in medium saucepan, bring to boil. Let cook until liquid is reduced to 1/4 cup. Whisk in butter, a few pieces at a time, until sauce is emulsified. Whisk in fresh herbs and season with salt and pepper. Sprinkle in red peppercorns for garnish. Keep warm. Season fish fillets with salt and pepper, and sear in hot pan with butter. Cook no more than two minutes on each side.