Sometimes the most simple of recipes are the tastiest.  That definitely applies in this case.  One night last week I came across some beautiful wild caught, fresh Tile fish.  I wasn’t familiar with it, and the fish purveyor recommended treating it simply and pan roasting it. 

 I dusted the fish with salt and pepper and then got a bit of olive oil heated in a large non-stick frying pan.  You’ll only need about 1 tablespoon of oil.  Lay the fish skin side down and leave it alone!  You’ll see the fish turning white along the sides.  Cook on medium to medium high heat for about 8 minutes.

Tile Fish Filets, Pan Roasting

~ Tile Fish Filets searing in the Pan ~

Once the flesh turns white about 1/2 way up the edges of the fish, you should be able to lift it free easily and turn it over. Use a spatula and go slowly. 

I had made a compound butter with roasted garlic. Compound butters are fairly easy to do, but these days many good grocery stores sell “finishing butters” and these come in many good flavors. 

After about another 6-8 minutes, the fish should be cooked through.  Remove to a serving platter and keep in a warm place to rest while you finish the pan sauce. 

In the same pan, add a splash or two of white wine, deglaze.  Then add the compound butter and allow it to melt.  Add a handful of diced fresh baby arugula to use as an herb, and you have perfection!

Pan Roasted Tile Fish, Buerre Blanc Butter wine sauce and Arugula garnish

~ Pan Roasted Tile Fish with Buerre Blanc and Baby Arugula Garnish ~

Easy, healthy and delicious!

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