give me your tile fish recipes (ingredients, black pepper, onions, clove)

[NJ Chutzpah]

Please give me your tile fish recipes

Thank you very much

[burdell]

Don't think I've had tile fish but I believe it's a firm white-fleshed mild fish?

If so I like a mixture of tomatoes, olives, onions, garlic, capers, and oil put on the fish and baked in a hot (425-450) oven 'til done and served with lemon wedges.

[NJ Chutzpah]

should I blend the tomatoes, olives, onions, garlic, capers, and oil on a pan over medium heat, or should I put them all in a blender

what kind of oil should I use

If I use olive oil do I still need the olives

[burdell]

Originally Posted by NJ Chutzpah

should I blend the tomatoes, olives, onions, garlic, capers, and oil on a pan over medium heat, or should I put them all in a blender

what kind of oil should I use

If I use olive oil do I still need the olives

I like it 'chunky', I give the tomatoes and olives a rough chop with a knife, thinly slice the onion, and crush the garkic + kosher salt with the side of the knife blade until it's a paste. I use extra viirgin olive oil and yes, I still use the olives, usually a mixture of the black oil-cured, Kalamatas, and green ones. It's all very flexible and to taste,

[skbs]

Here is one for Snapper- I think they are similar right?

INGREDIENTS:

• 2 red snapper fillets, about 6 to 8 ounces each
• 4 tablespoons butter
• 1 medium clove garlic, pressed or minced
• 3 or 4 drops Worcestershire sauce
• 1/2 teaspoon Creole or Cajun seasoning, or your own favorite seasoning blend, with salt
• 1/8 teaspoon fresh ground black pepper
• 1 to 2 teaspoons minced fresh parsley
• 1 teaspoon snipped fresh or frozen chives, optional
• 3 to 4 tablespoons plain or seasoned bread crumbs
• 2 tablespoon freshly grated parmesan cheese, optional

PREPARATION:

Place snapper fillets in a baking dish which has been sprayed with a butter-flavored baking spray. In a skillet, melt butter with garlic, Worcestershire sauce, Creole seasoning blend, pepper, parsley, and chives, if using. Cook on low for 2 minutes, just to blend flavors. Brush both sides of fish fillets with the butter and herb mixture. Toss bread crumbs in the remaining butter mixture; sprinkle over the fillets. Bake at 400° for about 12 minutes, depending on thickness of fillets, until fish flakes easily and is no longer translucent.
Serves 2.