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Home > Recipes > Golden Tile Recipes > Crispy Tilefish with Ponzu Butter


  • 4 (6- to 8-ounces) skin-on tilefish fillets with scales

  • 1 teaspoon kosher salt

  • 2 tablespoons vegetable oil

  • 2 tablespoons olive oil

  • 6 ounces enoki mushrooms

  • 1/3 cup Yuzu Ponzu

  • 3 tablespoons unsalted butter


  • Pat fillets dry with paper towels; season the flesh side of fillets with salt. Heat oils in a large skillet over high until a wisp of smoke rises from the surface. Place fillets in skillet, skin side down, and reduce heat to medium. Cook until flesh is half-cooked and scales are crisp, 6 to 7 minutes. Turn fillets; cook until opaque and flaky, 3 to 4 minutes. Divide fillets among 4 warm plates. Add mushrooms to skillet; cook until lightly browned, 3 to 4 minutes; divide mushrooms among plates.

  • Meanwhile, bring Yuzu Ponzu to a boil in a small saucepan. Remove from heat, and whisk in butter. Serve with tilefish and mushrooms.


    1. Tilefish fillets will begin to curl from the heat and bend upward; do not flatten the center of the fillet back onto the pan. Scales will stand up and then dehydrate and become crispy as they continue to cook.

    2. Yuzu Ponzu