Reward all that deep-drop reeling with a delightful repast of oven-roasted tilefish. You won't be disappointed. Sportfishing columnist Gary Caputi has caught--and eaten--enough of them to know.
Gary suggests substituting Paul Pruhomme’s Seafoood Magic spice blend, but salt and pepper also work just fine to enhance the subtle flavor of tilefish, which has a consistency similar to lobster meat. Tilefish can be grilled as well.
1 lb. golden tilefish fillets
1 tablespoon extra virgin olive oil
sea salt and fresh ground black pepper to taste
Preheat oven to 350 degrees.
Rinse fish in cold water and pat dry with paper towels.
Place fish in baking pan with a little water in the pan.
Drizzle fish with olive oil and add sea salt and fresh ground pepper.
Roast in oven for about 20 minutes or until fish is firm to the touch