Pan-Roasted Tilefish

Many years ago, tilefish were commonly served in coastal areas along the Gulf of Mexico and the Atlantic coast south of Delaware. Tilefish are very firm, dense, and meaty. They cook well and are flaky and rich. The best method to cook these marvelous fish is to pan roast them. This technique works well with dense fish, forcing them to release their intrinsic flavors and at the same time rendering the meat tender and delicate.