Pan Seared Golden Tilefish With Lemon Herb Confetti Rice

Pan Seared Tile Fish with Lemon Herb Confetti Rice

Golden  Tilefish caught by husband Barry & friends off the coast of Cape Hatteras North Carolina

 

Click See More for Pan Seared  Golden Tilefish with Lemon Herb Confetti Rice Step-by-Step recipe details and photos

Pan Seared  Golden Tilefish with Lemon Herb Confetti Rice

Ingredients

8-10 small Tilefish fillets **Note~ any white fish can be substituted; Haddock, Gay Sole, Flounder, Tilapia…

Kosher salt

freshly ground pepper

3 tablespoon salted butter

3 tablespoons La Spagnola Vegetable Olive Oil Blend oil

2 large garlic cloves

1 inch Lemon rind

Lemon Herb Confetti Rice Ingredients

3 cups cooked rice; brown or white

1/2 cup yellow pepper; cut into bite-size pieces

1/2 cup red pepper; cut into bite-size pieces

1/2 cup red onion cut into bite-size pieces

3 scallion, white & green parts; cut into bite-size pieces

3/4 cup cucumber cut into bite-size pieces

1/4 cup fresh oregano; stems removed

1/4 cup fresh flat leaf parsley; stems removed

3 large garlic cloves; grated

1 cup fresh lemon juice

1 cup olive oil

1 teaspoon kosher salt

1 teaspoon freshly ground pepper

Step-by-Step

1 place rice in serving bowl; add peppers, onion, scallion, and cucumber

2 add grated garlic

3 cut fresh herbs into small pieces using herb mill or sharp knife; reserve 1 teaspoon fresh herbs; add remaining cut herbs to rice and vegetable mixture

4 in small mixing bowl whisk together lemon juice, olive oil, salt, pepper, and reserved teaspoon fresh herbs

5 pour 1/2 cup whisked vinaigrette over over vegetable rice mixture; mix well; reserve remaining 1/2 cup vinaigrette

5 generously season both sides of fish fillets with salt and pepper

6 melt/heat butter and La Spagnola oil in large fry pan over high heat setting; add garlic and lemon rind; saute 30 seconds

7 arrange fish fillets in fry pan; cook 2 to 3 minutes

8  using spatula carefully turn fish fillets; cook 2 to 3 additional minutes until fish is fully cooked and slightly golden

9 to plate, spoon lemon confetti rice onto serving dish; top with pan seared fish fillet; drizzle with reserved lemon herb vinaigrette; serve immediately