Recipe. You Won't Want to Miss This!
Pan-Seared Tilefish with Vermouth and Herbs
This dish is delicious and has potential to be your basic go-to fish pan-sear recipe, or an elegant, yet unpretentious part of a special dinner. Serve with your favorite recipe for rice or other grain, and a bed of roasted vegetables or green salad.
2 skinless tilefish fillets*
Salt to taste
Black pepper, freshly ground, to taste
2-3 tablespoons unsalted butter
1 finely chopped small shallot
2 tbsp. chopped scallion greens or chives
1 tbsp. finely chopped fresh thyme
1 tbsp. chopped Italian parsley
1 tsp. lemon zest
¼ cup vermouth
2 lemon quarters, plus 2 slices, pitted
Check for and remove any bones, pat the fillets dry, and season with salt and pepper.
In a sauté pan large enough to sear fillets with room between pieces, melt butter over medium heat. Place shallot into hot butter, allow to cook for a minute, then place fillets into the pan; cook for 4-5 minutes to get a nice sear, and also you will see the pan side of the fillet turning white/opaque.
Carefully turn the fillets with a spatula and add thyme, parsley and lemon zest. Cook for another 3-4 minutes to sear the other side.
Add the vermouth, cook for 1 minute and then cover pan. Continue cooking for approximately 4-5 minutes. Remove lid and continue cooking until fillets are cooked through, basting with herb sauce.
Move fish fillets to plates. Spoon sauce over fish, squeeze the juice (or portion of the juice based on your preference regarding acidity) of one quarter lemon over each fillet, sprinkle scallions over the fillets, and place one slice of lemon on top of each.
*Other fish can be substituted for tilefish such as striped bass or halibut; cooking time should be adjusted to thickness of fish. The first time you prepare this, use cooking times above as your guide, but time will be dependent on both the thickness of the fillet and the heat of your pan. The goal is for the fish to be done through with no translucency in the center. The basting helps to keep the fish moist, but check frequently so as not to overcook.
Feel free to substitute your favorite fish, herb combinations, and white wine will work well in place of vermouth.