Golden tilefish recipe
A delicious tilefish recipe with a Basque-style pil pil sauce from chef Daniel Garwood of New York’s Acru.
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Ingredients
- 1 filet or large piece of golden tilefish (or fatty white fish)
- Brown butter
- Apple cider vinegar (can infuse with botanicals e.g. pine spruce)
- Nutritional yeast (fresh or dried overnight grated)
- Lemon juice
- Salt
- Reduced clam stock/gelatinous fish stock reserved from the grilled tilefish
- Olive oil
- High acid artichoke paste (half vinegar/half lemon juice)
- Each blanched and grilled: favas snap sugar snaps English peas
- Little neck clam (grilled until popped open). Light rinse for dirt
- Lovage oil (or fresh chopped lovage)
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