SUMMER RECIPE – PAN SEARED GOLDEN TILEFISH
We’re all about fresh seafood at Sea Captain’s and this season, we’re incorporating even more dishes centered around fresh, local fish. We’re sharing one of our favorite ways to prepare tilefish, so you can impress your friends at your next summer dinner party!
Pan Seared Golden Tile Fish, basted with Lemon herb butter, served over coconut rice and topped with a Fresh Tropical Fruit Salsa
Ingredients:
7 oz Golden Tile Fish
1 oz Canola Oil
10 oz Lemon Herb Butter
4 oz Coconut Rice
2 oz Tropical Salsa
Directions:
Heat skilled to medium/high heat. Add canola oil and give time to heat. When hot, place tilefish in pan and cook 2-3 minutes or until golden brown. Next, flip the tilefish and add lemon herb butter. As the lemon herb butter begins to melt, baste over the fish. Cook another 2-3 minutes until fish is fully cooked. Place coconut rice in the middle of the plate/dish, and rest the tile fish over the rice. Top with Tropical Salsa and enjoy!
Pan Seared Golden Tile Fish, basted with Lemon herb butter, served over coconut rice and topped with a Fresh Tropical Fruit Salsa
Ingredients:
7 oz Golden Tile Fish
1 oz Canola Oil
10 oz Lemon Herb Butter
4 oz Coconut Rice
2 oz Tropical Salsa
Directions:
Heat skilled to medium/high heat. Add canola oil and give time to heat. When hot, place tilefish in pan and cook 2-3 minutes or until golden brown. Next, flip the tilefish and add lemon herb butter. As the lemon herb butter begins to melt, baste over the fish. Cook another 2-3 minutes until fish is fully cooked. Place coconut rice in the middle of the plate/dish, and rest the tile fish over the rice. Top with Tropical Salsa and enjoy!