Poorman's Lobster

Pan Seared Tilefish

In a Champagne Beurre Blanc Sauce served with purple potatoes puree and crisp garlic broccolini.

Few fish in the ocean are as delectable as fresh tilefish. Often called “poorman’s lobster,” white meat tilefish fillets are mild, flaky and mouth-watering.

This magnificent dish compliments tilefish’s delicate flavor with creamy potatoes and a crisp vegetable.

While the dish may appear complicated, with only a handful of ingredients and minimal effort, you, too, can create this gourmet five-star meal that will leave you the talk of the town.

Ingredients (Serves 4)

• 6 oz. fresh tilefish fillets scaled with skin on (tilefish may be substituted with grouper, snapper or other mild flaky fish).
• 6 medium purple potatoes (feel free to substitute with white potatoes).
• 1 bunch fresh broccolini.
• 4 oz. leaks (fried for garnish).
• 3 sticks unsalted butter.
• 1 cup heavy cream.
• 1 tablespoon fresh garlic (minced).

Champagne Sauce:

• 2 cups champagne.
• 1/3 cup finely chopped shallots.
• 2 tablespoons white wine vinegar.
• 1/2 teaspoon lemon zest.
• 2 sticks cold unsalted butter, cut into 1/2 inch pieces.
• 2 teaspoons finely chopped fresh tarragon, thyme or parsley.
• Salt and pepper to taste.
• Red peppercorns for garnish.

Prepare in the following order…

• Boil potatoes – drain, mash or puree in food processer with warm heavy cream and butter to taste. Keep warm.
• Blanch broccolini – shock in ice bath before returning to pan with butter and minced garlic to taste. Keep warm.
• Place champagne, shallots, vinegar and lemon zest in medium saucepan, bring to boil. Let cook until liquid is reduced to 1/4 cup. Whisk in butter, a few pieces at a time, until sauce is emulsified. Whisk in fresh herbs and season with salt and pepper. Sprinkle in red peppercorns for garnish. Keep warm. Season fish fillets with salt and pepper, and sear in hot pan with butter. Cook no more than two minutes on each side.

Serving:

Place scoop of pureed potatoes in center of dinner plate. Carefully arrange a layer of broccolini before placing fish fillet. Garnish dish with fried leaks and drizzle with champagne sauce. Pair with your favorite white wine from a coastal vineyard and enjoy!

Chef Kevin Kelly - Chef@floridasportfishing.com
Available for Private Catering and Special Events. Palm Beach - Miami

h/t: FloridaSportFishing.com