I’ve had no prior exposure to this fish, which some call the poor man’s lobster. I don’t know about that, and anyway I don’t like lobster (yes, I’m weird). But I was game to give this recipe a try, because I like to try new things and also the go-with ingredients are among my favorites: asparagus, mushrooms and potatoes. The recipe called for new potatoes, I used Yukon gold, so sue me. (Turned out fine.)
Before taking another step (reading another word, viewing another picture) I invite you give a listen to this masterpiece from the progressive rock canon, The Fish (Schindleria Praematurus), from Fragile, the seminal Yes album, released in the U.S. in 1972. Chris Squires, the band’s bassist, wrote the song; he died just days ago on June 27th. To your memory, sir.
How We Prepared It:
Click on the pictures below to enlarge them and read the captions.
- Pan-Seared Tilefish with Wild Mushrooms & Asparagus – recipe from Scrumpdillyicious via Hooked on Fish
- Quinoa-Brown Rice Blend
Click on the pictures below to enlarge them and read the captions.
Pan-Seared Tilefish with Wild Mushrooms & Asparagus
Recipe from Scrumpdillyicious via Hooked on Fish
Recipe from Scrumpdillyicious via Hooked on Fish
| Printable Recipe- Pan-Seared Tilefish with Wild Mushrooms and Asparagus |
Serves 2
INGREDIENTS:
DIRECTIONS:
INGREDIENTS:
- 2 (6 oz.) fresh tilefish fillets, scaled with skin on
- 4 small new potatoes, boiled and cut in half – Cook’s note: I used Yukon Gold potatoes cut into quarters
- ½ lb. asparagus, trimmed and sliced diagonally into 2-inch pieces
- 1 cup shiitake mushrooms, cleaned and thinly sliced
- 1 cup cremini mushrooms, cleaned and thinly sliced
- 2 small yellow onions, peeled and julienned
- 3 tablespoons olive oil
- 4 tablespoons butter
- ½ cup chicken stock
- 1 bunch chives, chopped
DIRECTIONS:
- Heat one tablespoon of olive oil in a large skillet over medium-high heat. Add the mushrooms and cook for one minute, stirring constantly.
- Stir in one tablespoon of butter, reduce the heat to low and cook until the mushrooms are lightly browned and the pan is dry, about 5 minutes. Season with salt and pepper, transfer to a medium saucepan and set on low heat to keep warm.
- Melt 2 tablespoons of butter in the skillet. Add the onions and cook over medium-low heat, stirring a few times until lightly browned for about 8 minutes. Season lightly with salt and pepper then add to the mushrooms.
- In the same skillet, quickly sauté the asparagus spears in 1 tablespoon of butter over high heat for two minutes. Then add to the mushrooms.
- Next add the cooked potatoes and the chicken stock to the pan with the vegetables. Simmer for 3-5 minutes, or until the vegetables are warmed through, seasoning with salt and pepper.
- Heat 2 tablespoons of olive oil in the skillet over medium-high heat. Season the tilefish fillets with salt and pepper and sear, skin side down, until the skin is browned and crisp, about 3 minutes. Turn the fillets over, and cook another minute until the fish is just cooked through. Cook’s note: Cooking time may vary a lot depending on thickness of the fillets. My total time was at least double what’s indicated here. So just stay alert.
- Add half of the chopped chives to the vegetables and stir to combine.
- To serve, divide the vegetable mixture among 2 pre-warmed plates and set a tilefish fillet on top. Garnish with the remaining chives and serve at once.
The Verdict: The fish was good although it took a lot longer to cook than expected. Tasted like many other mild white fishes. (I might not have the most discriminating palate.) What really makes this meal is the go-withs. The vegetable mixture of potatoes, ‘shrooms, asparagus and onions is classic for a reason and it works well here. Will definitely be making this again.
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