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Pan Seared Golden Tile Fish Over Balsamic Rice & Covered with sautéed vegetable cream sauce

Posted by Capt. Ken Lahr on

Start by frying four slices of smoked bacon until crispy. Remove and set aside to cool and chop. Extract about two tbs of bacon grease to saute' vegetables (except tomatoes). Once sauteed add stock, tomato paste and reduce by 50% then add heavy whipping cream. Cook the sauce on medium until thick, then reduce to warm and start the fish. Season the fish as noted below and place in a medium hot pan. Use butter cut with olive oil, about 2 tbs of each and be mindful not to burn the butter. Place fish in the hot pan, do not over crowd and brown on both sides. Do not move the fish until brown! Once brown, the fish will "unstick" itself so you can flip it. Expect to cook a 1 inch thick filet for about seven to ten minutes on each side in a medium hot skillet. If the fish is thicker you may have to finish cooking in the oven. The oven set to bake at 350 degrees for about ten minutes usually does the trick. Do not overcook.

Ingredients: 

1/4 cup of fish or chicken stock 

1 cup of heavy whipping cream 

2 celery stalks, chopped 

4 scallions chopped 

1/2 yellow bell pepper 

4 slices smoked crispy bacon, chopped 

2 tbs tomato paste 

2 small tomatoes, seeded and chopped 

2 pounds of Tile Fish, pat dry salt & pepper season with smoked paprika


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