• 2 Golden Tilefish, skins removed (7-8 oz each) 
  • Kosher salt, to taste
  • Black pepper, to taste
  • 2 ½ tablespoons unsalted butter
  • 3 green garlic shoots or scallions, thinly sliced
  • 1 ½ tablespoons finely chopped chives, mint, lovage and/or sorrel
  • 1 tablespoon thyme
  • 2 teaspoons finely chopped tarragon, basil or marjoram
  • Juice of 1/2 lemon



  1. Remove any remaining pin bones in the fish. Pat the fish dry and season with salt and pepper.
  2. Melt butter in a large sauté pan over medium heat. Lay the fish in the pan once the butter has begun to foam.  Add green garlic or scallions and a pinch of salt. Without disturbing the fish, tilt the pan toward forward and using a spoon, ladle green garlic butter over fish and continue basting fish for 2 to 3 minutes.
  3. Gently flip the fish with a spatula. Reduce heat to low, cover pan and cook for 2 minutes.
  4. Uncover the pan, and add the herbs. Continue basting the fish for another 2-3 minutes until it is fully cooked through.
  5. Transfer fish to a plate, pour pan sauce over the fillet. Pour lemon juice over the dish and season with more salt and black pepper if needed. Serve immediately for ultimate freshness!


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