Pan Seared Golden Tilefish Recipe

Cooking Instructions

1. 1

   Prepare the Polenta

   In a medium saucepan, bring 4 cups of water to a boil. Stir in the polenta and cook over low heat, stirring frequently, until thickened (about 5-7 minutes). Remove from heat and stir in goat cheese until melted and smooth. Season with salt and pepper. Keep warm.

2. 2

   Cook the Hericot Verts

   In a separate pot, bring water to a boil and blanch the hericot verts for about 2-3 minutes until bright green. Drain and immediately plunge into ice water to stop cooking. Set aside.

3. 3

   Make the Tomato Caper Salsa

   In a bowl, combine cherry tomatoes, capers, olive oil, lemon juice, minced garlic, salt, and pepper. Toss well and set aside.

4. 4

   Sear the Scallops

   In a skillet, heat 2 tablespoons of olive oil over medium-high heat. Season scallops with salt and pepper. Sear scallops for about 2-3 minutes on each side until golden brown. Remove from skillet and set aside.

5. 5

   Pan Sear the Tilefish

   In the same skillet, add butter and remaining olive oil. Season the tilefish with salt and pepper, and sear for about 4-5 minutes on each side until golden brown and cooked through.

6. 6

   Serve the Dish

   On each plate, spoon a portion of goat cheese polenta, top with a piece of tilefish, arrange scallops and hericot verts on the side, and finish with a generous spoonful of tomato caper salsa.