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tilefish?

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Went to a wonderful seafood market last night and picked up a - new to me - fish. Any tips or recipes for grey tilefish would be most welcomed!

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  1. Is it whole or fillets?

    If the former, I would grill the fish in a foil pouch with some ginger, garlic, and green onions with a splash of soy sauce and sesame oil.

    If it's fillets I would either poach or steam because the fish is so lean.

    2 Replies
    1. re: ipsedixit

      One large (1.5lbs) fillet. We are city dwellers so grilling is out anyway.

      So, rather than roast, I should poach on the stovetop with some buttery broth? Would you recommend a lemon thyme type herb combination? Basil and garlic (in this case probably olive oil baste)? Or asian inspired?

      1. re: chinaplate

        Really up to you on the type of slant you want to take on the poaching liquid. But I think poaching and/or steaming is definitely the way to go with this fish, esp. in fillet form, because it is just so darn lean.

    2. Assuming fillets, and because they are very lean as ipsedixit says, butter basting is an especially good prep for them. And since they are mild, they lend themselves to being basted with an herb or other flavored compound butter.

      1. I've used tilefish in Marcella's baked fish with potatoes and garlic:
        http://www.epicurious.com/recipes/foo...
        I use thyme, because I don't care for rosemary.

        1. This was on Chopped last night! They mostly pan-friend, but one poached it in oil, which looked