Tilefish Recipe

Prep fish

Pat tilefish fillets dry with paper towels. Season both sides with 1 tsp salt and 1 tsp black pepper. Drizzle 2 tbs olive oil and 2 tbs lemon juice over the fillets and let sit at room temperature while preparing other components (10–15 minutes).

Make a pan-ready surface

Heat a large nonstick or stainless-steel skillet over medium-high heat until hot. Add 1 tbs olive oil and swirl to coat.

When oil shimmers, add tilefish fillets presentation-side down (if there is a nicer side, that side goes down first) and cook without moving for 3–4 minutes, until a golden crust forms. Flip carefully and cook 2–3 more minutes, until internal temperature reaches 125–130°F (52–54°C) for medium or 135°F (57°C) for well done, and the fish flakes easily. Remove to a warm plate and rest 3–4 minutes. Spoon a tablespoon of chermoula over each fillet before serving and reserve remaining chermoula for plates.

Blend chermoula

In a food processor or blender, combine parsley, cilantro, mint, garlic cloves, cumin, paprika, ground coriander, red pepper flakes, lemon zest, 1 tbs lemon juice, 3 tbs olive oil, 3/4 tsp salt, and 1/4 tsp black pepper. Pulse until a coarse, spreadable sauce forms (scrape down sides as needed). Adjust seasoning with additional salt, lemon juice, or olive oil to reach a loose pesto-like consistency. Reserve about 1/4 cup for finishing the plates and the rest to marinate or toss with fish.

If you prefer a chunkier chermoula, chop herbs and garlic very finely and whisk with the spices, oil and lemon juice instead of blending.

Sauté aromatics

Heat 1 tbs olive oil in a medium saucepan over medium heat. Add the chopped onion and cook 4–5 minutes until soft and translucent. Add minced garlic and grated ginger and cook 30–45 seconds until fragrant.

Bloom spices

Add curry powder, turmeric, and 1/2 tsp ground cumin to the pan and toast with the aromatics for 30–45 seconds to release oils and fragrance.

Build the curry

Stir in tomato paste and cook 1 minute. Add cubed sweet potatoes, coconut milk, and 1/2 cup stock. Stir to combine and bring to a gentle simmer.

Cover and simmer for 12–15 minutes, stirring occasionally, until sweet potatoes are tender when pierced with a fork. If the curry becomes too thick, add a splash more stock or water to reach a saucy consistency. Season with 3/4 tsp salt, 1/4 tsp black pepper and 1 tbs lime juice. Stir in chopped cilantro just before serving.

Prepare bok choy

Trim and halve baby bok choy lengthwise. Rinse thoroughly to remove grit between leaves and pat dry.

Cook bok choy

Heat 1 tbs sesame oil (or olive oil) in a large skillet over medium-high heat. Add sliced garlic and sauté 20–30 seconds until fragrant but not browned. Place bok choy cut-side down in a single layer and sear 2 minutes until light char marks form.

Add 2 tbs water, cover the pan, and steam for 2–3 minutes until stems are just tender. Remove lid, drizzle 1 tbs soy sauce over the bok choy, toss gently to coat, and cook 15–30 seconds to evaporate excess liquid. Season with 1/4 tsp salt and a pinch of black pepper. Sprinkle toasted sesame seeds if using and transfer to a warm plate.

Divide sweet potato curry among 4 plates (about 1/2 cup per plate). Arrange 1 tilefish fillet on top of or beside the curry. Place 1 halved baby bok choy (or 2 halves) alongside the fish.

Spoon reserved chermoula (about 1 tablespoon) over each fillet and an extra drizzle around the plate. Serve with lemon or lime wedges on the side. Taste and adjust with more salt, lemon, or chermoula as desired.