Golden Tilefish

The latest addition to my premium fresh/frozen fish assortment. This Golden Tile joins the New Zealand Pink Snapper, Icelandic Cod, Bronzini, American Red Snapper, Atlantic Salmon, Steelhead Trout, and Wild Lemon Sole. 

You will not find Golden Tilefish in any supermarket’s “fresh” fish display. Only specialized fish mongers operating first-rate fish markets offer this succulent seafood option. This special fish is a favorite among chefs and culinary professionals worldwide.

As always, pan searing is my favorite cooking method, but baking, poaching, steaming, and even grilling (on foil) are all excellent as well.

I leave the skin on for multiple reasons. One, it’s proof that this is a legit Golden Tile, but, as important, is the skin’s nutrition, texture, and flavor profile.

To pan-sear, I like using a non-stick pan and avocado oil for higher-heat cooking.

First, thaw the fish overnight in the fridge or float in a bowl of “room temperature” water for 20-30 minutes if needed immediately. With the tip of the knife, carve a path around the perimeter of the fish and remove it from the packaging. Then sandwich between two sheets of paper towels to dry. Get your pan hot and add a little oil. Season the fish with salt and pepper, then lay it skin-side down in the hot pan. Either press gently with a spatula or score the skin before cooking to prevent curling in the pan. Nothing to stress about, you’ll figure it out!

Let the skin brown in a moderately hot to high-heat pan for 2 minutes, then flip. Brown the other side for another minute or two, and then turn the heat off. Let the fish finish in the hot pan for another minute and then serve. Bon appetite! 👨‍🍳😊