INGREDIENTS
2 medium tilefish (or other flaky, white fish) fillets, skinned, deboned & patted dry
Freshly ground black pepper
Kosher salt
2+ Tb. unsalted butter
Pinch red pepper flakes
1 whole clove garlic, peeled
1 lemon, zested
2 Tb. chopped scallions or chives
DIRECTIONS
Lightly sprinkle each fillet with salt & pepper.
Heat butter, red pepper flakes and garlic in a non-stick skillet over low/medium heat.
After a couple of minutes, once the garlic starts to turn brown, remove it from pan.
Increase heat to medium. Add fillets and cook 1-2 minutes to brown the first side, then flip each fillet and spoon the butter over each piece.
Cover pan lightly for about 1 minute.
Remove cover then spoon butter over each fillet. Keep spooning 1-2 minutes (depending on thickness of your fillets) until they achieve a roasted look. Note: you may have to tip the pan to fill your spoon with butter each time.
Turn off heat and remove from pan.
Sprinkle with lemon zest, lemon juice and scallions/chives before serving.ยง
