Note: Grouper, halibut, or snapper would make good substitutes if you can't find tilefish.
for the sautéed vegetables:
3 tablespoons olive oil
3 garlic cloves, sliced
1 medium sweet onion, sliced,
1 medium fennel bulb, sliced
1 red bell pepper, sliced
1 15-ounce can diced tomatoes in juice
1 ounce capers, rinsed
1/2 cup Pernod or water
2 teaspoons herbes de Provençe
fine sea salt
freshly ground black pepper
for the pan-seared fish:
4 6-ounce tilefish fillet pieces, about 1-inch thick
fine sea salt
freshly ground black pepper
3 tablespoons canola oil
for the assembly:
extra-virgin olive oil, for drizzling
fennel fronds, for garnish
To cook the vegetables, warm oil in large sauté pan set over medium heat. Add garlic and cook for 1 minute. Add onion, fennel, and red pepper; cook until soft, about 5 minutes. Add tomatoes and Pernod. Add herbs and season with salt and pepper. Cover and simmer on medium-low until vegetables are soft, about 15 to 20 minutes.
To prepare the tilefish, remove any pin bones using tweezers. Pat the fish dry with paper towels. Liberally season pieces with salt and pepper. Warm oil in a large nonstick skillet set over medium-high heat. Add fish and sear 5 minutes per side. Use a long flexible spatula to handle fish. Skin can be removed before serving.
To assemble, divide sautéed vegetables among plates. Top each plate with a fillet portion of fish. Drizzle with extra-virgin olive oil and garnish with fennel fronds.
Yield: 4 servings.
- Recipe courtesy of Gastronomer's Guide
