Pan-Seared Golden Tilefish from Fins at Sharky's

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Pan Seared Golden Tile, Romesco Salsa, Zucchini and Roasted Garlic

Executive Chef Marc Alton, Fins at Sharky's

1lb golden tilefish, red snapper or grouper

1 bulb garlic, cloves separated and cleaned

½ cup olive oil plus oil to sear fish

Salt and pepper

1 zucchini sliced in rounds

½ cup Romesco salsa

Trim fish filets, making sure to remove any bones. Dry fish filet with paper towel, season with salt and pepper. Heat olive oil on med in a heavy skillet. Place fish in skillet skin side down if it has skin, cook, until fish is easily loosed from pan, if it is stuck on pan, cook longer. Turn fish and cook other side, when that side released from the pan it should be done, extra thick filets may take a little more.  

In a separate pan heat garlic oil,  add slice zucchini with salt and pepper and cook until you see some crispy around the edges, remove from heat and add roasted garlic

Roasted Garlic Cloves

Place garlic cloves in a 8 inch pie pan with olive oil, roast in oven at 275, until garlic starts to brown, remove from oven. Save oil to cook fish and zucchini.

Romesco Salsa   

½ cup almonds toasted, let cool

4-6 cloves fresh garlic

2 whole large roasted red peppers, peeled and seeded

6 Roma tomatoes peeled and seeded

2 teas smoke paprika

Pinch crushed red pepper

1 tbls Salt kosher

1 teas pepper black ground

½ cup olive oil

¼ cup red wine vinegar

2 table flat leaf parsley stems removed

1 cup panko bread crumbs/or dry white bread without crust

In food processor, finely chop garlic and almond. Next add tomatoes, peppers and spices to processor and pulse several time to make course paste, Now add parsley, olive oil, vinegar and bread crumbs to processor and run long enough to chop fine but not puree parsley. Serve room temperature.