Pan-Seared Tilefish with Garlic, Herbs, and Lemon

Melissa Clark / The New York Times

2 skinless tilefish or other sturdy, thick white fish fillets (about 7 to 8 ounces each)

Kosher salt, to taste

Black pepper, to taste

2 ½ tablespoons unsalted butter

3 green garlic shoots or scallions, thinly sliced

1½ tablespoons finely chopped chives, mint, lovage and/or sorrel

1 tablespoon minced lemon thyme or regular leaves

2 teaspoons finely chopped tarragon, basil or marjoram

Juice of ½ lemon

 

Remove any remaining pin bones in the fish, pat dry, and season both sides with salt and pepper.

 

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.

Using a spatula, gently flip fish. Reduce heat to low, cover pan and cook for 2 minutes.

 

Uncover pan, add herbs and continue basting fish with butter until it is just cooked through, another minute or two longer.

 

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.

Serves 2

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