It’s been a busy (and hectic) month for us, but we are excited that May is finally here! Between illness, our 5 year old having an emergency eye procedure, my computer crashing, Easter, and the grad school semester from you-know-where, there just haven’t been enough hours in the day. Fortunately, things are returning to normal around our house and I finished up the spring semester this week (what a relief)!
Shaun and I are ready to get back in the kitchen and share more of the amazing flavors of the Chesapeake with you. I’m taking the summer off from grad school, so be on the look out for many more recipes from us in the coming months. Crab cakes, cold beer, and garden fresh veggies- just a taste of what’s to come!
Today we’re sharing our recipe for Golden Tilefish with Sweet & Spicy Asian Broth. Have you ever tried Golden Tilefish? If not, you really should! You will fall in love with this light, flaky, buttery fish in one bite. It has a rich and delicate flavor that is similar to crab or lobster, but is hearty enough to pair well with a flavorful sauce. Golden Tilefish is similar to Grouper (a good substitution if the Tilefish isn’t available).
I’ll admit, I’d never tried this fish before and wasn’t sure what to expect when Shaun brought home two fillets from the local seafood market. He told me that he planned to pair it with an Asian-style broth full of veggies with a hint of sweet orange, and I couldn’t wait to give it a try!
This Golden Tilefish with Sweet & Spicy Asian Broth is packed full of flavor- a punch of heat from the Sriracha and a hint of sweet from the oranges. The creamy tilefish pairs beautifully with the complex flavors in the broth. The tomato softens and cooks down in the warm broth, but keeps the fish light and flaky.
My favorite part of this dish was the unexpected pop of sweetness from the orange. Combined with the tangy broth, the orange segments offer a tasty balance between sweet and spicy- an irresistible combination!
Grab a big spoon to eat this meal, because you’ll want to savor every last bite. You may even be tempted to lick the bowl… go ahead, we won’t judge you for it. Enjoy, and happy first day of May!
Golden Tilefish with Sweet & Spicy Asian Broth
FOR THE FISH & MARINADE
2 fillets of Golden Tilefish
1 1/2 cups of extra virgin olive oil
2 garlic cloves, minced
1/2 lime, juiced
1/4 tsp Sriracha sauce
1/2 medium yellow onion, chopped
1/4 cup water
Pinch of salt and pepper
2 Tbsp. butter
FOR THE BROTH
2 Tbsp. butter
1/2 yellow onion, sliced
3 cloves garlic, smashed
4 oz. Shitake mushrooms
32 oz. chicken broth (organic & low sodium)
1/2 cup white wine
1 Tbsp Sriracha sauce
Salt and pepper to taste
2 sprigs of fresh Thyme
1 medium orange (1/2 juiced, 1/2 segmented)
1 red bell pepper (organic), julienned
4 large (organic) carrots, chopped
1 bulb of fennel, julienned (save the top for garnish)
1/4 tsp ground coriander
1/2 tsp paprika
1 ripe red tomato, thickly sliced
FOR THE FISH
1. In a large Ziploc bag, combine olive oil, garlic, lime juice, Sriracha, onion, water, salt, and pepper. Seal, and shake to combine.
2. Add the fish fillets, and marinate in the refrigerator for 30-60 minutes.
3. In a saute pan over medium heat, melt the 2 Tbsp of butter.
4. Remove the fish fillets from the marinade.
5. Place fish into saute pan, skin side down. Spoon butter over fish while cooking. Cook with skin side down until about 3/4 done (about 5-6 minutes, depending on the size of your filet). Then, carefully flip skin side up and continue to cook until done (about 2 minutes, again depending on size of your filet).
FOR THE BROTH:
1. In a large saute pan over medium heat, melt butter.
2. Add the onion, garlic, and Shitake mushrooms. Gently saute until softened, about 4-5 minutes.
3. To the pan, add chicken broth, white wine, Sriracha sauce, thyme, fresh orange juice, red bell pepper, fennel, carrots, coriander, and paprika.
4. Bring to boil for 5 minutes, then reduce to simmer for 15 minutes.
5. Add salt and pepper, to taste.
6. Remove sprigs of thyme, discard.
1. Cut top and bottom off of tomato, discard. Then cut tomato into two thick slices.
2. Place one tomato slice on each plate, place one filet on top of each tomato slice.
3. Ladle broth and vegetables around the bottom of the plate.
4. Add segmented orange pieces and garnish with fennel fronds.
5. Serve warm. Enjoy!