Pan Seared Tilefish with Butter & Capers

Golden Tilefish is a deepwater fish found in the Gulf of Mexico off the coast of Louisiana. It's referred to as the "clown of the ocean" because it's a funny-looking fish that's often mottled with bright colors. These filets are firm while also delicate. They remind us a little of sea bass or scallops. If Tilefish isn't available, almost any fish will work with this preparation. Grouper, drum or snapper would all be delicious. Our Chackbay Seasoning is quite unique. Our in-house chef Alannah describes it this way: "Think Chinese Five Spice meets a Cajun Creole Blend." We love that description! Take care with this blend. Forget blackening. Err on the side of a more gentle heat that doesn't scorch the spices.

2 Tilefish Filets (or other firm, meaty fish like grouper)
Chackbay Blend
Shallot Extra Virgin Olive Oil
1 Tbl butter
1 Tbl Capers

Season the filefish on both sides with Chackbay Blend. Rub the fish with Shallot Extra Virgin Olive Oil. Allow to rest for 10 mins at room temp. Heat a cast iron skillet over medium high heat. Drizzle in Shallot Extra Virgin Olive Oil to cover the bottom of the skillet. Sear the fish on one side until golden brown. Take care to not scorch the spices, as they will turn bitter. Turn the fish and reduce the heat to low. Continue cooking until the fish is cooked through, firm to the touch, flakes easily--about 8 minutes. In the last few minutes of cooking, add the butter and capers. The capers will sputter a bit-and that's a good thing! Tilt the skillet and baste the fish with the butter and capers. Serve with a spoonful of the buttery capers on top.  

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