Yesterday Umpa and I went deep dropping for Tilefish. Deep dropping is drift bottom fishing in 700 feet of water....yep a long way down witch requires 6 pounds of lead weight to get to the bottom and stay there in strong current while drifting. Tilefish is famed for it's sweet nutty taste due to its diet of crabs, shrimp and other crunchy morsels like clams and lobster. Rose Fish is akin to Sea Bass and delivers a very sweet white filet flaky and delicious. For lunch I'll prepare pan fried Rose Fish with a butter and cream sherry sauce served over wilted lettuce from our garden. For dinner I'll prepare roasted Tilefish topped with hollandaise sauce with a side of roasted Broccoli also topped with hollandaise sauce.
Rose Fish
Ingredients
2 Rose fish filets
2 tablespoons sweet salted butter
1/4 cup heavy whipping cream
1 tablespoon of cream sherry or cooking sherry
4-6 lettuce leaves
salt and pepper to taste
1- Melt your butter over medium heat till sizzling (do not burn)
2- Salt and pepper both sides of the fish and place in the pan, cover the pan
3- Check the fish in 3-5 minutes to see if the edges are nicely browned and the top is starting to go opaque.
4- Flip the fish and cover for another 3 minutes, check to see if the fish is stating to flake.
5- Remove the filets and place them over the top of plated lettuce leaves. (the heat from the fish will start to wilt the leaves)
6- Remove the pan from the heat and whisk in the cream and cooking sherry
7- Pour the sauce over the filets and serve
Atlantic Tilefish Hollandaise
Ingredients
2 Tilefish filets
4 egg yolks
1 tablespoon lemon juice
1/2 cup plus 2 tablespoons sweet salted butter
pinch of cayenne pepper
2 tablespoons olive oil
1 1/2 cup broccoli florets
salt and pepper
Directions
1- Preheat your oven to 375 degrees
2- Using an oven safe skillet (I like cast iron) melt 2 tablespoons butter with one tablespoon of olive oil
3- Salt and pepper the tile fish and place into the sizzling skillet
4- In a bowl coat the broccoli florets with 1 tablespoon of olive oil and salt and pepper
5- Place the Broccoli florets on a cookie sheet in the oven
6- Flip your fish and place the skillet into the oven
7- Place some water into a double boiler and put on medium high heat.
8- Melt 1/2 cup of butter in the microwave
9- Whisk the egg yolks and lemon juice together in a bowl til the mixture is thickened and doubled in volume.
10- Pour the mixture into a double boiler and continue whisking. (Be careful not to let the eggs get too hot or they will scramble)
11- Slowly drizzle the melted butter into the eggs and continue to whisk until the sauce is thickened and doubled in volume.
12- Remove from heat, whisk in cayenne and salt. Cover and place in a warm spot on top of the stove.
13- Check the fish to see if the filets are cracked on the top and flaky.
14- Plate the fillets and broccoli and drizzle your sauce over the tops of both
