How to Cook Tilefish | Fulton Fish Market

Pan-searing "Fulton Fresh" Golden Tilefish with fresh garlic shoots, herbs and lemon. Lite & luscious!
Pan Seared Tilefish with Garlic, Herbs and Lemon
INGREDIENTS
- 2 skinless Tilefish, skins removed
- (7-8 oz each)
- Kosher salt, to taste
- Black pepper, to taste
- 2 ½ tablespoons unsalted butter
- 3 green garlic shoots or scallions, thinly sliced
- 1 ½ tablespoons finely chopped chives, mint, lovage and/or sorrel
- 1 tablespoon thyme
- 2 teaspoons finely chopped tarragon, basil or marjoram
- Juice of 1/2 lemon
SERVES 4
DIRECTIONS
1. Remove any remaining pin bones in the fish. Pat the fish dry and season with salt and pepper.
2. Melt butter in a large sauté pan over medium heat. Lay the fish in the pan once the butter has begun to foam. Add green garlic or scallions and a pinch of salt. Without disturbing the fish, tilt the pan toward forward and using a spoon, ladle green garlic butter over fish and continue basting fish for 2 to 3 minutes.
3. Gently flip the fish with a spatula. Reduce heat to low, cover pan and cook for 2 minutes.
4. Uncover the pan, and add the herbs. Continue basting the fish for another 2-3 minutes until it is fully cooked through.
5. Transfer fish to a plate, pour pan sauce over the fillet. Pour lemon juice over the dish and season with more salt and black pepper if needed. Serve immediately for ultimate freshness!
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Another one... lets make a video and make people read. Ridiculous.