Pan-Roasted Tilefish with Tomato Chili Confit
The Optimalist Kitchen
1 pint grape tomatoes
1 tbsp crushed red pepper
2 cups neutral oil like grapeseed or canola
2 6-oz skin-on golden tilefish filets
2 tbsp extra virgin olive oil
¼ cup loosely packed mint, cut into thin ribbons
Halve the tomatoes and place in a pot along with the crushed red pepper and oil. Heat over very low heat for about 45 minutes. You're looking for the tomatoes to soften but still hold their shape and to infuse the oil. Remove from heat and set aside.
Preheat oven to 400°F.
In a sauté pan over medium high heat, cook the fish skin-side down in the oil. Cook 3-4 minutes until skin is brown and crispy and releases easily from the pan. Turn the fish, add the butter, and put the pan in the oven for 7-10 minutes, depending on the thickness of the fish. It should be firm to the touch and opaque through and through. Baste occasionally.
To serve: Place the fish on couscous, rice, or orzo, or whatever else you might have. Place tomato confit on top. Drizzle with tomato oil and finish with mint.