June 13, 2005
Tilefish
"If you love lobster, you'll like tilefish." This expression has been making the rounds. But those who know how tasty tilefish is and how well it sells have changed this saying to "If you love tilefish, you'll love lobster."
Tilefish are members of the Malacanthidae family, deep-water fish that are widespread in tropical and temperate waters. Two species, golden tilefish and blueline or gray tilefish, are fairly plentiful in Florida waters. Of the two, the golden tilefish is the most desirable. The tilefish is often referred to as golden bass or golden snapper. It is olive green or dark tan and graduates to yellow or rose on the lower sides and eventually fades to white on its belly. The back and upper sides are adorned with brilliant yellow spots. The tilefish is further distinguished by a fleshy rudder-like appendage on its back, just before the dorsal fin. Although this species can reach 50 pounds, tilefish are usually marketed at 4-8 pounds.
Tilefish can be broiled, smoked, baked, fried, poached, grilled and used for sushi. In recipes it is interchangeable with cod, grouper, haddock, halibut, monkfish, pollock, red snapper, turbot, redfish or weakfish. Tilefish has firm, pinkish white flesh that is similar to that of grouper. Its flavor has been compared to lobster and scallop meat, a reflection of a diet that consists of crustaceans. Once cooked, the meat is mild-flavored and succulent. The meat remains very moist after cooking; it is delicious in seafood stews and chowders, poached or microwaved and then cooled and used in a salad.
Tilefish are marketed fresh or frozen, as dressed fish, fillets and steaks. Because this is not a school fish and is rarely caught in droves, fresh is not always available. In fresh whole tilefish, look for red gills, shiny eyes and bright skin. In fillets the flesh should be firm, yet tender with large flakes, no browning or signs of drying. Keep fresh or smoked tilefish refrigerated at 32-38 degrees F, or store in freezer at 0 degrees F. Thaw frozen tilefish in the refrigerator or under cold running water. Keep rigidly frozen until ready to use.
Spicy Tilefish Fillets
Seafood alternative: amberjack, grouper, shark
2 pounds Florida tilefish fillets
1 teaspoon salt
1/4 teaspoon pepper
1 cup graded Cheddar cheese
1 tablespoon prepared mustard
2 teaspoons horseradish
2 tablespoons chili sauce
1/4 cup vegetable oil
Cut fish into serving-size portions; sprinkle both sides with salt and pepper. Combine cheese,
mustard, horseradish and chili sauce; set aside. Place fish on a lightly-oiled broiler pan about 2
inches from source of heat; brush with oil and broil 5-8 minutes or until fish flakes easily with a
fork. Place cheese mixture on top of fish; return to broiler for 1-2 minutes or until cheese melts
and browns.
Yield: 6 servings.
Nutritional Values Per Serving:
Calories 310, Calories From Fat 160, Total Fat 18g, Saturated Fat 7g, Cholesterol 95mg, Total
Carbohydrate 2g, Protein 35g.
For more information:
Eric Morgan
(850) 488-0163
morgane@doacs.state.fl.us
