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Pan-Seared Tilefish with Wild Mushrooms & Asparagus

adapted from Scrumpdillyicious

HOF note: What we like about this dish is the combination of the mushrooms, asparagus, and fish. We've made this dish in a number of ways, but our favorite method is to cook the onions first (we use only 1 onion), transfer to a small bowl, then cook the mushrooms. When they are done, add the cooked onions back to the pan and the asparagus (adding some broth if needed), and cook until done.  We like to do the potatoes separately.


2 6-oz. fresh tilefish fillets, scaled with skin on

4 small new potatoes, boiled and cut in half

½ lb. asparagus, trimmed and sliced diagonally into 2-inch pieces

1 cup shiitake mushrooms, cleaned and thinly sliced

1 cup cremini mushrooms, cleaned and thinly sliced

2 small yellow onions, peeled and thinly sliced

3 tbsp olive oil

5 tbsp butter

½ cup chicken stock

1 bunch chives, chopped


Heat one tablespoon of olive oil in a large skillet over medium-high heat. Add the mushrooms and cook for one minute, stirring constantly. Stir in one tablespoon of butter, reduce the heat to low and cook until the mushrooms are lightly browned and the pan is dry, about 5 minutes. Season with salt and pepper, transfer to a medium saucepan and set on low heat to keep warm.


Melt 2 tablespoons of butter in the skillet. Add the onions and cook over medium-low heat, stirring a few times until lightly browned for about 8 minutes. Season lightly with salt and pepper then add to the mushrooms. In the same skillet, quickly sauté the asparagus spears over high heat for two minutes.  Then add to the mushrooms with the new potatoes together with the chicken stock. Simmer for 3-5 minutes, or until the vegetables are warmed through, seasoning with salt and pepper.


Heat 2 tablespoons of olive oil in the skillet over medium-high heat. Season the tilefish fillets with salt and pepper and sear, skin side down, until the skin is browned and crisp, about 3 minutes. Turn the fillets over, and cook another minute until the fish is just cooked through.


Stir in half of the chopped chives into the vegetables and stir to combine. To serve, divide the vegetable mixture among 2 pre-warmed plates and set a tilefish fillet on top. Garnish with the remaining chives and serve at once.


Serves 2

Printable version


Original recipe

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