Floridean Style Tilefish
Pan Fried with Limes and Tomato

4 to 6 servings

Ingredients

FOR THE SAUCE

  • 1 Tablespoon Olive oil
  • 2 Shallots peeled, sliced
  • 3 Garlic cloves crushed
  • 2 Tablespoons Coriander seeds toasted
  • 1 Tablespoon Cumin seed
  • 1 teaspoon Dry red pepper flakes
  • 1 1/2 cup Dry white wine
  • 3 Tablespoons Lime juice
  • 1/4 cup Heavy cream
  • 4 Tablespoons Butter very cold, and cut in pieces

FOR THE FISH

  • 2 Tablespoons Olive oil
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 2 pound Tilefish steaks - (cut 1/2" to 3/4" thick)
  • 2 lrg Fresh beefsteak tomatoes peeled, seeded, and diced
  • 1 Finely-chopped garlic clove
  • 2 Tablespoons Chopped cilantro
  • 1/4 cup White wine
  • 1 Avocado peeled, pitted, and diced

Directions

Begin the sauce before cooking the fish.

In a saucepan over medium heat, place all of the sauce ingredients except the cream and butter. Simmer until 1/3 cup liquid remains.

Begin the fish.

In a large sauté pan over medium to high heat, heat the olive oil. Season the fish with salt and pepper. Add the fish to the hot oil and sauté both sides for 3 to 4 minutes, or until golden.

Remove the cooked fish steaks when the center bone pulls out easily with tongs, and keep warm.

Meanwhile, add the cream to the sauce and reduce over low heat for 2 minutes. Swirl in the cold butter off of the heat. Add the tomatoes to the still hot fish pan at the same time and sauté for 2 minutes before adding garlic, cilantro, and wine. Cook 1 minute. Add the avocado.

Serve by placing the fish on the bed of tomato and avocado. Strain the butter sauce through a fine mesh strainer.

Drizzle sauce all around.

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