Pan-Seared Montauk Tilefish with Sautéed Amber Waves Farm Vegetables

Pan-Seared Montauk Tilefish with Sautéed Amber Waves Farm Vegetables

INGREDIENTS

For the sautéed vegetables:

  • 3 tablespoons olive oil
  • 3 Amber Waves garlic cloves, minced
  • 1 medium Amber Waves eggplant, sliced and cubed
  • 1 medium Amber Waves fennel bulb, sliced
  • 1 medium red bell pepper, sliced
  • 1 small onion, chopped
  • 1 15-ounce can diced tomatoes in juice
  • 1 ounce capers, rinsed
  • 1/2 cup Pernod or water
  • 2 teaspoons herbes de Provençe
  • Fine Amagansett sea salt
  • Freshly ground black pepper 

For the pan-seared Golden Tilefish:

  • 4 6-ounce tilefish fillet pieces, about 1-inch thick
  • Fine Amagansett sea salt
  • Freshly ground black pepper
  • 3 tablespoons canola oil

For the assembly:

  • Extra-virgin olive oil, for drizzling
  • Amber Waves parsley and fennel fronds, for garnish

METHOD

To cook the Amber Waves vegetables, warm oil in large sauté pan set over medium heat. Add garlic and cook for 1 minute. Add onion, eggplant, 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, first pat the fish dry with paper towels. Liberally season pieces with Amagansett Sea 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.

To assemble, divide sautéed vegetables among plates. Top each plate with a fillet portion of tilefish. Drizzle with extra-virgin olive oil, garnish with parsley and fennel fronds.

Yield: 4 servings.