Golden Tilefish

spice crusted tilefish

it’s always a treat when we get our hands on something a little less common on restaurant menus. chris arsenault called me with tilefish this week and if you havent had this fish before, youre missing out. tender, flaky, moist, very reminiscent of grouper.
crusted with fennel, mustard, cumin, espelette, on top of quinoa, millet, capers, raisins, olives and pine nuts, cauliflower coulis, lemon and olive oil.

Published in: on February 25, 2011 at 7:04 pm  Leave a Comment  

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