Prue Leith's latest book is now on ckbk. Get 25% off ckbk Membership
4
Easy
Published 2020
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.
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Advertisement
Advertisement
No reviews for this recipe