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Easy Pan Seared Tilefish Recipe
The simple technique in this tilefish recipe results in perfectly golden brown pan seared fish with a buttery pan sauce that’s seasoned with garlic and thyme. A squeeze of lemon juice at the end brightens the dish and makes the flavors sing.
👥 2 Servings⏱️ Prep & Cook: 20 min⏳ Prep: 10 min🔥 Cook: 10 min👤 Nicole Gaffney📖 coleycooks
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- skillet
📝 Preparation Steps
1
Pat the tilefish fillets dry with paper towels, then season both sides generously with salt and pepper.
tilefish fillets (skin removed)1 lb
2
Place a large stainless steel or cast iron skillet over medium-high heat, then add the oil once the pan is hot.
3
Once the oil is shimmering and hot, carefully lay the fillets in the pan, working in batches if necessary so you don’t over crowd the pan.
4
Cook without moving them until the edges turn opaque and the bottoms are golden brown, about ⏱️ 3-4 minutes. The fish should be about ⅔ of the way cooked.
5
Flip the fillets, then add the butter, garlic and thyme to the pan.
butter3 tablespoons
6
When the butter melts and foams, tilt the skillet toward you and carefully spoon the hot butter over the fish for another minute or two until the fish is just barely opaque throughout.
butter3 tablespoons
7
Transfer the fillets to plates, then add the lemon juice to the pan and swirl it around.
8
Spoon the lemon butter over the fish, then serve right away with lemon wedges on the side.
butter3 tablespoons
Nutrition Facts
calories
502 kcal
fat Content
35 g
serving Size
1 serving
fiber Content
1 g
sugar Content
1 g
sodium Content
254 mg
protein Content
46 g
trans Fat Content
1 g
cholesterol Content
159 mg
carbohydrate Content
4 g
saturated Fat Content
14 g
unsaturated Fat Content
18 g
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