Pan Seared Tilefish
Ingredients
The fish
-
14
oz
tilefish (two 6-8 ounce fillets)
-
1
tbsp
olive oil
-
1
tbsp
butter
-
to taste
sea salt
-
to taste
fresh ground black pepper
Lemon Butter Sauce
-
1
tbsp
shallots (finely minced, or substitute garlic)
-
1
tbsp
unsalted butter
-
1
tbsp
lemon juice (fresh)
-
2
tbsp
chicken broth
-
1
tbsp
white wine
-
1
tbsp
all-purpose flour
-
2
tbsp
unsalted butter
-
1
tsp
Italian parsley (finely chopped)
-
as needed
lemon circles (for garnish)
Instructions
- Preheat the oven to 350 degrees.
- Rinse the tilefish in cold water and pat dry.
- Season both sides of the tilefish with sea salt and black pepper.
- Dredge the fillets in seasoned flour, coating both sides.
- Heat a pan over medium-high heat and add butter and olive oil.
- Sear the tilefish for 3-4 minutes on each side until golden brown.
- Transfer the seared tilefish to a baking dish and add white wine and lemon juice.
- Bake in the oven for 12-15 minutes, depending on the thickness of the fillets.
- In a small saucepan, melt butter and cook shallots for one minute.
- Add chicken broth, white wine, and lemon juice, bringing to a light boil.
- Reduce heat and add beurre manie (butter rolled in flour) to thicken the sauce.
- Season the sauce with salt and pepper, then mix in the chopped parsley.
- Keep the sauce warm until serving.
Nutrition Facts (estimated)
Servings
2
Calories
479
Total fat
33g
Total carbohydrates
4g
Total protein
41g
Sodium
163mg
Cholesterol
160mg
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