For the tilefish it was just salt and pepper on both sides of a fillet with some coarsely ground coriander added on the flesh side. Sauteed skin side down until the skin was crispy, then on the flesh side until it got some color. To finish the cooking, the saute pan with the fillets still in them went into a 450 oven for a minute or two just to even everything out. It got dressed with the clementine vinaigrette that was also used on the salad. Nice fresh fish from Kate's. Sustainable best as I can tell.
Parsnip puree. Just peeled and boiled parsnips flavored with salt, pepper, and a generous amount of olive oil. It was tempting to dairy up the parsnips while smashing them, but in the end the dairy wasn't missed.
And the standard bibb lettuce salad, here dressed with clementine segments and a vinaigrette made of honey, clementine juice, rice vinegar, olive oil, salt, and pepper. The dressing was just as good on the salad as it was on the fish.
Olive oil and orange. A bright note in an otherwise blustery winter week.
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3 comments:
Bought Tilefish last week also, pretty tasty fish. Simple crispy saute, with some time on both sides of filet.
It's good stuff. Pretty mild, but we're working our way up to full flavored fish over here. Baby steps.
So pleasing to the eyes and definitely pleasing to taste. Love it!
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