Even though I think I’m always prepared for the possibility, I’m still pretty surprised when a meal exceeds my expectations. This one went out of the park. I’m taking a good look at this picture of the first outing of my old, recently re-tinned pan, because I’m pretty sure it’s not ever going to look …
Search for tilefish - 25 results found
tilefish over cabbage, tomatoes, wine, olives, and capers
I’m not entirely happy with this meal, although I have to say it was actually pretty delicious. It’s not really my style, either in the preparation or the presentation, since, as it turned our, both seemed to make it more of a fish stew than a grill, a sautée or a bake, any of which I would prefer …
garlic/chili/spring shallot-basted tilefish, zest; okra; chard
It’s not really much “like lobster”, as some would have it, but it is a sweet fish, in more than one sense. I’ve written a bit about tilefish in an earlier post. It’s difficult to imagine that it was once included within that hoary commercial seafood classification, ‘trash fish’, along with, among others species I would now consider delicacies, …
tilefish roasted with ramp, 6 herbs; cherry tomatoes; greens
I’ve said before that I don’t think Tilefish is very well known here, and that still seems surprising, since, above everything else it has great flavor and it remains a very good bargain. Tilefish has a mild, sweet flavor, apparently shaped by what it largely feeds upon at the bottom of the Continental Shelf, and that includes crab, …
tilefish with potatoes, sage, garlic, habanada; watercress
I’ve cooked the noble Atlantic tilefish a number of times, usually following this Melissa Clark recipe, but on Friday I decided to go a very different route. I began with Mark Bittman’s general outline for preparing most any white fish fillets roasted with potatoes, but didn’t stop there. There were potatoes. The entire meal, except for the fresh …
herb-roasted tilefish; tomato, oregano; roasted fingerlings
It was a beautiful day, a beautiful fish, and a beautiful meal. I love tilefish, and I jump at the chance to enjoy it almost every time I see it in the market.* Yesterday was one of those days, and it turned out perfectly. I’m getting pretty confident about preparing most fish, so when I …
artichoke pasta; tilefish with ramps, herbs, lemon; collards
Green, very green this meal was. it began with a revisit with an Italian artisanal pasta, Foglie al Carciofo (artichoke leaves), from Maestri Pastai Selection, this time using 5 ounces, dry, served with a simple sauce of chopped spring garlic from Lani’s Farm which had been heated for a couple minutes in a little olive oil along with …
pan-seared tilefish with wild garlic, herbs; potatoes; mizuna
wild garlic, a treat anytime, but in the Greenmarket, in February? I could say that l just about built this meal around the wild garlic I had picked up at the Greenmarket on Monday, but I have to admit that my fondness for tilefish also had a lot to do with what I served that day. two 9-ounce …
tilefish with leeks and thyme; boiled new potatoes, herbs
like meat and potatoes, but I mean that in a good way The previous night we had enjoyed beef, but no potatoes. Last night it was potatoes, but no beef. There was fish, not beef, yet even if it hadn’t been accompanied by potatoes, this fish entrée would have seemed as substantial as the proverbial meal of …
tilefish with herbs; baby chaucha potatoes; collards
cute spuds No, not all white fish tastes the same. Like us, the Tilefish loves crab and lobster, which may help to explain why we love Tilefish. But, contrary to what some people say or write about it, while the flesh is lean, tender and particularly sweet, no one will mistake it for crab or lobster; more …