All cooks needs a basic sautéed fish fillet recipe in their repertory, and this one could not be much simpler. It does require a step that may intimidate on first glance: you baste the fish with the fat you’re cooking it in. Don’t worry. Just use a good amount of fat in the pan, about a tablespoon per person (you could get away with a little less if you insist, or use half white wine and half fat). Basting helps cook the fish evenly and keeps it and moist. In this recipe, the fat is butter. As the fish cooks, the butter browns, taking on a nutty scent that is classic with seafood. Tilefish is specified but any firm fillet will do, from sea bass to grouper.
Category: not set
Cuisine: not set
2 fillets (about 7 to 8 ounces each) skins removed
Kosher salt to taste
Black pepper to taste
2 1/2 tablespoons unsalted butter
3 green garlic shoots or scallions thinly sliced
1 1/2 tablespoons finely chopped chives mint, lovage and/or sorrel
1 tablespoon minced lemon thyme or regular leaves
2 teaspoons finely chopped tarragon basil or marjoram
Juice of 1/2 lemon
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