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Tilefish is a deep water fish that lives along the eastern coast of the United States. Tilefish feed off lobster and mussels, which gives them a mild flavor reminiscent of shellfish. Like many other deep-sea fish, tilefish are versatile and you can prepare them in a number of ways. However, like tuna, tilefish is most often served baked, broiled or grilled. You can pan fry or deep fry tilefish, but that will mask its mild, delicate flavor.
Preheat the broiler.
Brush the broiler pan with the olive oil to prevent the tilefish from sticking.
Squeeze the lemon juice over the tilefish and sprinkle the salt and pepper to taste over the fish.
Broil the tilefish for three minutes. Then, remove the pan and turn the tilefish. Broil them for two more minutes. The tilefish is ready when it is opaque all the way through.
Remove the tilefish from the oven and serve it hot.
Preheat the oven to 400 degrees F.
Brush the olive oil onto the bottom of the baking dish. Sprinkle both sides of the tilefish with lemon juice or your preferred salad dressing and add salt and pepper to taste. Place the tilefish in the baking dish.
Bake the tilefish for 10 minutes for a 1-inch thick fillet, or 20 minutes for a 2-inch thick fillet. Turn the fillets halfway through the cooking time. When the tilefish are ready they will be opaque all the way through.
Remove the tilefish from the oven and serve immediately.
Brush the grill grates with the olive oil. Preheat the grill to medium-high, or 350 degrees.
Heat the butter and the lime juice in a saucepan over medium-low heat. Stir the mixture frequently until the butter melts. Reserve the butter for basting the tilefish on the grill.
Place the tilefish fillets on the grill. Grill them for 10 minutes, basting them often with the lime juice and butter marinade. Tilefish are very lean and will dry out quickly on the grill, so monitor the fillets closely. The tilefish are finished when they are opaque all the way through.
Remove the tilefish from the grill and serve immediately.
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Natalie Smith is a technical writing professor specializing in medical writing localization and food writing. Her work has been published in technical journals, on several prominent cooking and nutrition websites, as well as books and conference proceedings. Smith has won two international research awards for her scholarship in intercultural medical writing, and holds a PhD in technical communication and rhetoric.
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