HELP - Need Golden Tile Recipe?

Fishin Fool · 04-28-2008, 08:41 AM

I am going to cook up some FRESH Golden Tilefish I caught on Saturday and am looking for a recipe that accentuates the flavor and texture of the meat.

Anyone have a recipe they would care to share???

Many Thanks in advanced!!!

ocnslr · 04-28-2008, 11:39 AM

Steam it until done.

Dip chunks of it in melted butter, like you would a lobster tail....

Fishin Fool · 04-28-2008, 04:14 PM

Thanks Brian... I am going to try steaming some, boiling some, sauteing some, and also putting some in a marinara sauce and serving it over pasta.

I can't wait until DINNER!!!

ocnslr · 04-28-2008, 05:10 PM

Quote:

Originally Posted by Fishin Fool

I can't wait until DINNER!!!

We'll bring the wine.. what time... ???????

capemaychef · 05-08-2008, 11:23 PM

Got to this WAYYY too late....Tilefish is some of my favorite fish to cook at the restaurant.

I served some golden tile last weekend with blue claw Risotto, sauteed brocali rabe(rapini) with a charred tomato viniagrette. We had roughly 20 orders...sold out by 8pm...

When cooking this and any other sort of fish, key is to keep the skin on(scaled obviously) and get a pan nice and hot....add a Tiny bit of olive oil to where it just starts to smoke...lay the fish in the pan skin side down....don't touch it...let it get a very nice crisp skin....then add a touch of butter...slap it in your oven set at 350-400....cook until you see the sides getting a nice light brown....than flip the fish over...let it cook another maybe 5 minutes and you have yourself a nicely seared piece of fish....

I find most people over cook their fish, or are too impatient and try to jiggle the pan...makes the fish stick...just leave it alone and let it crisp up.

Plain and simple is my favorite way to cook anything...let the fish speak for itself...salt and pepper a must....season very well.

krisis7 · 05-09-2008, 12:05 AM

Check Catch Alls way

http://100ffc.com/forum/showthread.php?t=143

Seth · 05-09-2008, 10:11 AM

Hey, how'd that tile turn out??

Fishin Fool · 05-09-2008, 11:07 PM

Quote:

Originally Posted by Seth

Hey, how'd that tile turn out??

I steamed the tile and dipped it in butter, it was incredible. I like your recipe and plan on a return trip to get a couple more and will give it a try. I like the simplicity and the golden tile is very sweet like lobster.

I appreciate the reply.

04-28-2008, 08:41 AM	#1
Fishin Fool Crab mustard is good Join Date: Jan 2005 Location: Norfolk, Va. Posts: 785 Credits: 1,366.0	HELP - Need Golden Tile Recipe? I am going to cook up some FRESH Golden Tilefish I caught on Saturday and am looking for a recipe that accentuates the flavor and texture of the meat. Anyone have a recipe they would care to share??? Many Thanks in advanced!!! __________________ Fishin Fool - Lucian 31' Contender FA

04-28-2008, 11:39 AM	#2
ocnslr Crab mustard is good Join Date: Mar 2005 Location: Norfolk, VA Posts: 938 Credits: 1,195.8 Boat: "C-Time" Grady Islander 270 Home Port: Norfolk, VA Best Catch: Cathy (aka CATHOD) Occupation: Technology Support	Steam it until done. Dip chunks of it in melted butter, like you would a lobster tail.... __________________

04-28-2008, 04:14 PM	#3
Fishin Fool Crab mustard is good Join Date: Jan 2005 Location: Norfolk, Va. Posts: 785 Credits: 1,366.0	Thanks Brian... I am going to try steaming some, boiling some, sauteing some, and also putting some in a marinara sauce and serving it over pasta. I can't wait until DINNER!!! __________________ Fishin Fool - Lucian 31' Contender FA

05-08-2008, 11:23 PM	#5
capemaychef Sit down Shut up And fish Join Date: Nov 2006 Location: North Cape May Posts: 514 Credits: 1,270.1 Boat: 2007 23' Open Contender Home Port: Cape May Occupation: chef	Got to this WAYYY too late....Tilefish is some of my favorite fish to cook at the restaurant. I served some golden tile last weekend with blue claw Risotto, sauteed brocali rabe(rapini) with a charred tomato viniagrette. We had roughly 20 orders...sold out by 8pm... When cooking this and any other sort of fish, key is to keep the skin on(scaled obviously) and get a pan nice and hot....add a Tiny bit of olive oil to where it just starts to smoke...lay the fish in the pan skin side down....don't touch it...let it get a very nice crisp skin....then add a touch of butter...slap it in your oven set at 350-400....cook until you see the sides getting a nice light brown....than flip the fish over...let it cook another maybe 5 minutes and you have yourself a nicely seared piece of fish.... I find most people over cook their fish, or are too impatient and try to jiggle the pan...makes the fish stick...just leave it alone and let it crisp up. Plain and simple is my favorite way to cook anything...let the fish speak for itself...salt and pepper a must....season very well. __________________ SUMMER FLOUNDER NEED OUR HELP!!! SUPPORT THE SSFFF SO WE MAY FISH IN THE FUTURE

05-09-2008, 12:05 AM	#6
krisis7 Got fish Join Date: Nov 2006 Location: Port St. Lucie Posts: 181 Credits: 1,284.4 Boat: SeaPro 196 Best Catch: 48 lb Dolphin	Check Catch Alls way http://100ffc.com/forum/showthread.php?t=143 __________________ Sea Pro 196 Port St. Lucie, FL

05-09-2008, 10:11 AM	#7
Seth Got fish Join Date: Apr 2008 Location: Costa Rica Posts: 190 Credits: 1,285.8 Occupation: Film Producer	Hey, how'd that tile turn out?? __________________ * * * Seth Horne Full Throttle Media I am working in a world that values one-dimensional, high concept ideas and doesn’t always understand the more unique...

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