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The succulent taste of fresh tilefish is a treat to be savored at any time of the year.
By Sal Agliano

I’ve never had the opportunity to nail a tilefish, but I’ve often savored its succulent flesh thanks to several fishing buddies who ventured offshore. I still haven’t decided whether this deepwater fish tastes like lobster, blackfish or porgy.

Serves: 4-6


  • 2 tilefish steaks (about 6 ounces each)
  • 1/2 cup milk
  • 2 tablespoons butter
  • 1/2 cup slivered almonds
  • 1 teaspoon parsley
  • 2 cloves garlic, sliced
  • Salt and pepper to taste

Melt the butter in a frypan, then sauté the almonds and garlic until lightly browned. Place the tilefish steaks in a lightly oiled baking pan. Brush the steaks with milk and season with salt and pepper. Pour the almonds, garlic and butter over the steaks, sprinkle on parsley and bake in a preheated oven set at 425 degrees for about 15 minutes or until steaks test done.