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
Ingredients:
- 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
Directions:
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.
