TILEFISH
SCIENTIFIC NAME: MALACANTHIDAE
Tilefish are bottom-dwellers and mostly live at the edge of the continental shelf. More specifically, the outer and upper continental slope along the U.S. Eastern Seaboard and the Gulf of Mexico. Populations are plentiful in the area from Nantucket, MA to Cape May, NJ. These fish live in depths of 250 ft-1,500 ft where temperatures are cool, around 49 °F - 58 °F. Their habitat is usually rocky with boulders and burrows where they seek shelter and hunt for food such as shrimp, crabs, crustaceans, and sea cucumbers.
In the category of tilefish, we have selected golden tilefish to present to you. Golden tilefish can be described as having a delicate-sweet ocean-kissed flavor, somewhat similar to crab or lobster meat. The meat of a tilefish when cooked is white, thick, firm, and flaky. In its raw form, its meat showcases an almost pinkish-white hue.
CULINARY INSPIRATION
Pan-Seared Tilefish with White Wine, Lemon, Garlic, and Mediterranean Herbs Oven Roasted Golden Tile Fish with Blackened Butter and Sea Salt Lemon Butter Tilefish with Butcher Cut Black Pepper Roasted Tilefish with Prosciutto, Capers, Garlic Herb Butter, and White Wine Grilled Tilefish with Roasted Cherry Tomatoes, Capers, and Garlic Herb Butter Baked Tilefish with Lemon Dill Aioli Pistachio Crusted Tilefish Pan-Seared Tilefish with Lemon Thyme, Dill, and Garlic Butter
