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.

Notes

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

https://www.foodandwine.com/recipes/crispy-tilefish-ponzu-butter