Pan-Seared Tilefish with Lemon Butter

This pan-seared tilefish recipe delivers a perfectly golden crust with tender, flaky fish finished in a rich lemon butter sauce. Made in one skillet with simple ingredients like fresh garlic, thyme, and citrus, this easy seafood dinner is ready in under 20 minutes. Ideal for busy weeknights or elegant meals, this healthy fish recipe pairs beautifully with roasted vegetables, rice, or potatoes. If you’re looking for a quick pan-fried fish recipe with bold flavor and minimal prep, this lemon butter tilefish is a reliable choice for a restaurant-quality meal at home.

Ingredients

• 450 g (1 lb) tilefish fillets, skin removed
• Kosher salt
• Freshly ground black pepper
• 2 tablespoons neutral oil (canola or grapeseed)
• 3 tablespoons unsalted butter
• 2 garlic cloves, lightly crushed
• 2 sprigs fresh thyme
• Juice of ½ lemon, plus lemon wedges for serving

Instructions

1. Prepare the fish
   Pat the tilefish fillets dry with paper towels to remove excess moisture. Season both sides generously with salt and freshly ground black pepper.
2. Heat the pan
   Place a large stainless steel or cast-iron skillet over medium-high heat. Once hot, add the oil and allow it to heat until shimmering.
3. Sear the fillets
   Carefully place the fillets in the pan, making sure not to overcrowd it (cook in batches if needed). Let them cook undisturbed for 3–4 minutes, until the bottoms are golden brown and the sides turn opaque about two-thirds of the way up.
4. Flip and baste
   Turn the fillets gently. Add the butter, crushed garlic, and thyme to the skillet. When the butter melts and begins to foam, tilt the pan slightly and spoon the hot butter over the fish continuously for 1–2 minutes, until the fish is just cooked through and opaque.
5. Finish with lemon
   Transfer the fillets to serving plates. Add the lemon juice to the skillet and swirl to combine with the butter. Spoon the lemon butter sauce over the fish and serve immediately with lemon wedges.

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Tips

• Make sure the fish is very dry before searing to achieve a golden crust.
• Avoid moving the fillets while they cook; this helps develop proper browning.
• Use a fish spatula for easy flipping without breaking the fillets.
• The fish is done when it flakes easily with a fork but remains moist inside.

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Variations and Substitutions

• Replace thyme with fresh parsley, dill, or rosemary for a different herb profile.
• Add a splash of white wine to the pan before the lemon juice for extra depth.
• Substitute tilefish with halibut, cod, sea bass, or snapper.
• For a mild heat, add a pinch of red pepper flakes to the butter.

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FAQs

How do I know when the fish is fully cooked?
The flesh should be opaque and flake easily with a fork. Internal temperature should reach about 63°C (145°F).

Can I use frozen tilefish?
Yes, but thaw it completely and pat it very dry before cooking.

Can I make this dairy-free?
You can replace butter with additional olive oil, though the flavor will be slightly different.

How do I store leftovers?
Store in an airtight container in the refrigerator for up to 2 days. Reheat gently to avoid drying out the fish.

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Serving Suggestions

• Serve with roasted potatoes or creamy mashed potatoes.
• Pair with steamed asparagus, green beans, or sautéed spinach.
• Add a light arugula salad with vinaigrette for freshness.
• Serve over rice or orzo to soak up the lemon butter sauce.

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Why You’ll Love This Recipe

• Quick and ready in under 20 minutes.
• Simple ingredients that highlight the natural flavor of the fish.
• Elegant enough for guests, easy enough for weeknight dinners.
• Crisp golden exterior with tender, flaky interior and bright lemon butter finish.