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Floribean Style Tilefish Pan Fried With Limes, Tomato
Ingredients
- 1 Tbsp. Extra virgin olive oil
- 2 x Shallots peeled, sliced
- 3 x Garlic cloves crushed
- 2 Tbsp. Coriander seeds toasted
- 1 Tbsp. Cumin seed
- 1 tsp Dry red pepper flakes
- 1 1/2 c. Dry white wine
- 3 Tbsp. Lime juice
- 1/4 c. Heavy cream
- 4 Tbsp. Butter - (1/2 stick) very cool, and cut in pcs
- 2 Tbsp. Extra virgin olive oil Salt to taste Freshly-grnd black pepper to taste
- 2 lb Tilefish steaks - (cut 1/2" to 3/4" thk)
- 2 lrg Fresh beefsteak tomatoes peeled, seeded, and diced
- 1 x Finely-minced garlic clove
- 2 Tbsp. Minced cilantro
- 1/4 c. White wine
- 1 x 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 till 1/3 c. liquid remains.
- Begin the fish. In a large saute/fry pan over medium to high heat, heat the extra virgin olive oil. Season the fish with salt and pepper. Add in the fish to the warm oil and saute/fry both sides for 3 to 4 min, or possibly till golden brown. Remove the cooked fish steaks when the center bone pulls out easily with tongs, and keep hot.
- Meanwhile, add in the cream to the sauce and reduce over low heat for 2 min. Swirl in the cool butter off of the heat.
- Add in the tomatoes to the still warm fish pan at the same time and saute/fry for 2 min before adding garlic, cilantro, and wine. Cook 1 minute. Add in 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.
- This recipe yields 4 to 6 servings.
- Comments: The original recipe title as listed is "Floribean Style Tilefish Pan Fried With Limes, Chilies, Tomato, And Avocado".
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