Tilefish is a type of snapper that’s also called golden tilefish. It’s a deepwater fish with a mild taste with no strong bones or scales. The meat is soft and flaky, so it’s easy to eat with your fingers if you’re dining al fresco on the beach (or in front of your television).
Tilefish contains omega-3 fatty acids like other types of snapper, but these omega-3s are found in higher concentrations in tilefish than in different kinds of seafood. It also has high protein levels, making it an excellent source for vegetarians who want to add variety to their diets.
The ingredients are simple, but the flavours are complex. Here’s what you’ll need:
- Tilefish fillets (1 per person)
- Garlic butter (2 Tbsp per person)
- Chilli powder, cayenne pepper and capers (1 tsp each)
- Lemon slices
1 lb tilefish filets, cut into four pieces
Tilefish is a delicious fish that is found in the Atlantic Ocean. It’s high in protein and low in fat, making it an ideal choice for any healthy dieter. Tilefish filets can be found at most grocery stores and purchased online if you don’t live near a seafood market or fishmonger.
2 tbsp garlic butter
- Real butter. Not margarine, olive oil or canola oil.
- Melt your butter over low heat until it’s fully melted and blended into a smooth liquid. Then add the garlic and stir for another minute or two until fragrant (you’ll smell it).
- Season to taste with salt and pepper; you may need more than 1 tsp of each, depending on how much salt is in your tap water (which varies from city to city).
1/2 tsp chilli powder
In a small bowl, mix the chilli powder and salt.
Add olive oil over medium heat in a large skillet or sauté pan. Once hot, add garlic and onions to the pan and cook until soft and fragrant (about 3-5 minutes). Add tomato paste and ground beef or turkey; cook until browned bits form on top of the meat (5-7 minutes). Add black beans; stir to combine with everything else in the pan. Add Worcestershire sauce if desired before adding red wine vinegar mixture to taste (1 Tbs.)
1/4 tsp cayenne pepper
Cayenne pepper is used to add spice to a dish. It’s best known for its fiery heat, but it also has other properties that make it sound like a natural medicine and even a food additive. For instance, cayenne pepper can help prevent heartburn when eaten before bedtime instead of after meals because research shows that spicy foods block stomach acid production.
1/4 tsp cayenne pepper is slightly spicy, but it will make your seafood salad extra spicy!
1 tbsp capers
Capers are the caper shrub’s buds, a parsley family member. They’re often used as a garnish or added to soups and stews because they have a sharp flavour, similar to capers but not quite as strong.
- How to use them: Add capers in small amounts—about 1/4 cup—to salads and other recipes that call for chopped vegetables like green beans or carrots; add them whole (with their stems) to pasta dishes such as linguine with clam sauce; stir into vinaigrette dressing before serving; chop up fresh tomatoes with salt-free black pepper flakes, drizzle over grilled chicken breasts then top off with fresh lemon juice before serving .
Two lemon slices for garnish
Lemon slices are a garnish. Lemon is a citrus fruit; its juice is good for skin, hair and nails.
- Take the fish filet and cut it in half.
- Grill the fish on both sides until cooked through.
- Garnish with lemon wedges, parsley, and lemon zest before serving.
Preheat the grill to 350 degrees. Season the fish with the chilli powder and cayenne pepper, and brush with garlic butter. Grill for about 5 minutes on each side or until done. Remove from the grill and top with the capers and a slice of lemon.
If using a grill pan, heat it over medium-high heat. Add the shrimp to the grill until they turn pink and curl up at their tips, about 3 minutes per side. Remove from heat and set aside on paper towels to drain excess oil from the cooking surface. Once cool enough to handle, cut each shrimp into bite-sized pieces to fit in your food processor or blender without getting stuck or breaking off into smaller pieces (this is especially important for those pesky little legs).
In your food processor or blender, add all remaining ingredients except capers and lemon juice; blend until a smooth consistency is reached (you might need another taste test!). Pour into a bowl or resealable bag; top with capers, then squeeze some lemon juice onto the top before refrigerating overnight before serving!
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