12 in stock
Individual fillets of Gulf golden tilefish are frozen at the peak of freshness then vacuum packed by Lance Nacio of Anna Marie Shrimp in Montegut.
It’s unsure if (golden) tilefish, a Gulf treasure still unknown by many, are sometimes referred to as “clowns of the sea” because of their muted rainbow of colors or their huge, deer-in-the-headlights eyes – or both. In any case, don’t judge the book by its cover, as tilefish are arguably one of the tastiest salt water catches in the Gulf. The secret to its great taste, is the tilefish’s diet. Feeding on shrimp, crabs, and other shell fish gives the snow white, flaky meat a distinctive sweet taste that many compare to lobster or crab meat.
– Tilefish tastes great pan seared, baked, broiled, or grilled – though their flake is delicate, so be careful on the grill, especially.
– The best way to cook tilefish, as with all fresh fish, is to keep it simple and remember two important rules. To maintain that delectable sweet flavor and flaky texture, don’t over season and don’t overcook it. Golden tilefish cooks quickly, and it loses its delicacy if cooked too long.
– Cook thicker fillets at a high heat initially to help seal in juices and keep the meat moist.
– Also, if pan searing or grilling, be sure to use oil or butter to prevent the fish from sticking.
– If baking them, set temperate around 400-425 degrees.
– If wrapping the fish in parchment paper, foil or using a sauce, add a few minutes to the cooking time.
2 medium tilefish fillets patted dry
Cajun Seasoning (like our Shawn’s)
Salt to taste
2 Tbsp. unsalted butter
1 whole clove garlic, peeled
1 lemon, zested
2 Tbsp. chopped scallions
Lightly season each fillet with salt and seasoning and set aside. Heat butter in non-stick skillet over a low/medium heat until hot, then add garlic. When the garlic begins to turn golden, remove it from pan. Increase heat to medium. Add fillets and cook the first side 1-2 minutes to brown, then flip each fillet and spoon the butter over each piece. Cover pan, but not completely, for about 1 minute.
Remove cover then spoon butter over each fillet again. Keep spooning butter for 1-2 minutes until fillets have a golden, roasted look. You may have to tilt the pan to fill your spoon with butter each time. Turn off heat and remove fish from pan. Sprinkle with lemon zest, a little lemon juice, and scallions before serving.
Note: You can always fancy it up by topping it with crab meat or sautéed shrimp. But, it’s great on its own.
12 in stock