Grey Tilefish

This Grey Tilefish Recipe is made with tilefish, flour, garlic, butter and lemon slices, and lemon juice and cooked to perfection.

This Grey Tilefish recipe only requires ONE large deep pan, which is why these flavors come together seamlessly as everything cooks together. It can turn even the most flavorless fish into the most enriched fish. All you need is a little bit of lemon, a touch of butter, and garlic! 

What are some great substitutes for this dish?

I would honestly try serving this recipe with orzo or a pasta. As for a nice veggie, broccoli rabe, kale, mustard greens or collard greens. If not, asparagus would be easy and delicious as well. 

If you love this dish, you should try the Lemon Halibut with capers OR the flounder with lemon and capers! They were both AWESOME! 

How to cook a delicious Grey Tilefish

In a large deep pan, heat the olive oil on medium-high heat. Dredge the tilefish in flour, salt and pepper as needed. When the oil starts shimmering, add the tilefish and cook about 4 minutes per side. Flour tends to make the fish burn faster, so the more oil the better! If you noticed the fish browning too fast, you can lower to medium heat. Transfer the tilefish to a plate.

Using the same pan, melt the butter, garlic and place the lemon slices into the pan. Stir and caramelize the lemon for 1 minute per side. Remove the lemon slices and pour in the lemon juice. Return the tilefish back into the pan and spoon the sauce over and over onto the tilefish. Serve the fish with the lemon slices on top.

Grey Tilefish

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• Author: Maxine Dubois
• Total Time: 30 minutes
• Yield: 4 servings

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Description

This Grey Tilefish Recipe is made with tilefish, flour, garlic, butter and lemon slices, and lemon juice and cooked to perfection. 

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Ingredients

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• 4 tablespoons of olive oil
• 2 large pieces of tilefish
• Flour for dredging, around 3 tablespoons
• 2 tablespoons of butter
• 1 lemon, sliced
• 2 tablespoons of minced garlic
• 1 juice of lemon
• Salt and pepper, as needed

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Instructions

1. In a large deep pan, heat the olive oil on medium-high heat. Dredge the tilefish in flour, salt and pepper as needed. When the oil starts shimmering, add the tilefish and cook about 4 minutes per side. Flour tends to make the fish burn faster, so the more oil the better! If you noticed the fish browning too fast, you can lower to medium heat. Transfer the tilefish to a plate.

2. Using the same pan, melt the butter, garlic and place the lemon slices into the pan. Stir and caramelize the lemon for 1 minute per side. Remove the lemon slices and pour in the lemon juice. Return the tilefish back into the pan and spoon the sauce over and over onto the tilefish. Serve the fish with the lemon slices on top.

Notes

• When you dredge anything, the flour is likely to cause the fish to burn so you will need more oil. Use the olive oil at your discretion, the more oil and medium heat will be the best outcome. 

• Prep Time: 5 minutes
• Cook Time: 25 minutes
• Category: Dinner
• Method: Skillet
• Cuisine: Italian

Nutrition

• Serving Size: 1
• Calories: 179.3
• Sugar: 1.8 g
• Sodium: 105.3 mg
• Fat: 3.0 g
• Saturated Fat: 1.4 g
• Carbohydrates: 22.5 g
• Fiber: 3.3 g
• Protein: 16.6 g
• Cholesterol: 38.3 mg