A delicious way to prepare one of the Atlantic's most tasty deepwater fish.- 1 tbsp Butter
- 1/2 tsp EVOO
- 1 tbsp Butter
- 1 1/2-3/4 lb Tilefish fillet
- Sea Salt
- Fresh ground black pepper
- 1 Lemon
- 1 tbsp Capers
- 2 cups Slice cherry or grape tomatoes
- 1 pinch Sugar
- 2 tbsp Fresh tarragon, minced
Slice
the tomatoes in half and set aside. Slice the lemon in half. Juice one
half of the lemon into a small dish, reserving the remaining half for
garnish slices. Mince the tarragon. Light
your galley stove and heat up a large skillet, adding the butter and
EVOO. Lightly salt and pepper the fish fillet. Sprinkle flour on both
sides and rub to coat evenly. Sauté in the hot oil skillet for 3-4
minutes, until golden. With
a thin spatula, gently turn the fish over and sauté the other side.
It's a delicate fish so will fall apart it you try to pick it up with
tongs or a fork. Add the squeezed lemon juice to the pan. Sauté for
another 3-4 minutes and remove to a serving platter. Reserve the oil and
lemon mixture in the pan. Keeping
the pan on medium with the served oil and lemon, lightly sauté the
tomatoes. Sprinkle on the capers. Add more sea salt and pepper. Sauté
just until the tomatoes are warmed through. You want them to retain
their firmness and shape. Pour the tomato mixture onto the plated fish and sprinkle with tarragon. Serve with a side salad and pasta or rice.
Recipe courtesy of Galley Pirates
https://galleypirate.com/2018/11/30/blueline-tilef...
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