Pan-Seared Tilefish With Garlic, Herbs and Lemon Recipe (2024)

This dish was prepared with tilefish freshly caught off the Outer Banks of NC. For this recipe, replaced the scallions with shallots. Used dry basil in place of fresh. Used extra butter with a splash of dry white wine in the sauce. Added lemon juice to the pan sauce along with capers and basted with sauce, capers and herbs prior to removing from the pan. Absolutely delicious!!

Suggest using fish other than tilefish which are very high in methyl mercury. Check Monterey Bay Aquarium for more insights.

This may be one of the best and easiest fish recipes ever. My mouth waters thinking about making it again.

This is a wonderful technique. I used it for cooking halibut cheeks -- they were about the size of large sea scallops. Basting the fish with the fat you are using is so easy and keeps the fish moist and full of flavor, I used olive oil instead of butter and eliminated the thyme since I think it's a bit heavy for a delicate fish. Overall the basting is a great technique that I will use again and again.

Had all the herbs in my window box (even sorrel!) and butter in the fridge, so I gave this a try with some supermarket cod. Really good w tiny haricots verts! Warm up your plate in a low oven...

I cooked it as written except I used regular thyme.
This fish disappeared. This is a great recipe to use fresh herbs from the garden

Absolutely delicious. Don't change a thing with this recipe.
A friend's father is an avid salt water fisherman. He gave us what he called black tile fish from the Jersey shore. I used scallions because garlic shoots were unavailable to me. I will use this recipe with other fish definitely!! Terrific.

Had all the herbs in my window box (even sorrel!) and butter in the fridge, so I gave this a try with some supermarket cod. Really good w tiny haricots verts! Warm up your plate in a low oven...

Agree with the other reviews, this is delicious as written! I found mine needed a little longer time cooking covered-more like a total of 4 minutes in high heat, not low.

This dish was prepared with tilefish freshly caught off the Outer Banks of NC. For this recipe, replaced the scallions with shallots. Used dry basil in place of fresh. Used extra butter with a splash of dry white wine in the sauce. Added lemon juice to the pan sauce along with capers and basted with sauce, capers and herbs prior to removing from the pan. Absolutely delicious!!

Suggest using fish other than tilefish which are very high in methyl mercury. Check Monterey Bay Aquarium for more insights.

Absolutely delicious. Don't change a thing with this recipe.
A friend's father is an avid salt water fisherman. He gave us what he called black tile fish from the Jersey shore. I used scallions because garlic shoots were unavailable to me. I will use this recipe with other fish definitely!! Terrific.

This is a wonderful technique. I used it for cooking halibut cheeks -- they were about the size of large sea scallops. Basting the fish with the fat you are using is so easy and keeps the fish moist and full of flavor, I used olive oil instead of butter and eliminated the thyme since I think it's a bit heavy for a delicate fish. Overall the basting is a great technique that I will use again and again.

It takes a while to chop up all the herbs, but the end result is well worth it. I used monkfish (since that was the least expensive firm white fish at the market) and scallions since there were no green garlic shoots, plus mint, thyme and basil from my garden and tarragon from the market. Easy and foolproof. I used a nonstick pan since I wasn't sure there would be enough butter to keep the fish from sticking in my All Clad pan, so the butter didn't brown. Still delicious.

I cooked it as written except I used regular thyme.
This fish disappeared. This is a great recipe to use fresh herbs from the garden

This may be one of the best and easiest fish recipes ever. My mouth waters thinking about making it again.