Pan-Seared Tilefish
Pan-seared tilefish is a quick and simple way to cook this delicious white fish at home. Searing it in hot oil creates a golden crust, while a finishing baste of butter, garlic, and lemon zest adds rich flavor. Ready in under 10 minutes, it’s an easy and flavorful fish dinner.
Ingredients
- 2 (6-ounce) tilefish fillets, skinless and boneless
- sea salt
- black pepper
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 1 teaspoon lemon zest
- 1 clove garlic, finely minced
- 2 scallions, thinly sliced
- 2 tablespoons chopped parsley
- 1 lemon, sliced into wedges
Instructions
- Rinse the tilefish under cold running water and pat dry with paper towels.
- Season both sides with salt and black pepper.
- Heat a heavy-bottomed skillet over medium-high heat. Add 1 tablespoon olive oil and heat until shimmering.
- Place the tilefish in the pan. Do not move it. Cook undisturbed for about 3 minutes, depending on thickness.
- Carefully flip the fish with a wide spatula. Add the butter, garlic, and lemon zest to the pan. Let the butter melt and spoon it over the fish as it finishes cooking.
- Cook another 2–3 minutes, until the fish flakes easily with a fork.
- Sprinkle with sliced scallions and parsley. Serve immediately with fresh lemon wedges.
Notes
Storage and Reheating: Store leftover tilefish in an airtight container in the refrigerator for up to 2 days. Let the fish cool completely before sealing to prevent excess moisture buildup.
To reheat, warm gently in a skillet over low heat with a little butter.
Nutrition
Calories: 291.5kcalCarbohydrates: 4.3gProtein: 24.1gTotal Fat: 20gSaturated Fat: 8.5gCholesterol: 72.1mgSodium: 79.3mgPotassium: 576.5mgFiber: 1.3gSugar: 1.1g
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