Tilefish fillet with scallions from Fish: The Complete Guide to Buying and Cooking: More Than 500 Recipes for 70 Kinds of Fish & Seafood (page 324) by Mark Bittman

  • scallions
  • soy sauce
  • tilefish
  • chicken stock

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • twoyolks on January 26, 2015

    The fish was very meaty and the soy sauce complimented it well. It took longer for the fish to braise even though I cooked it at a higher heat. As I was braising it, I also basted it with the juices. I also used shrimp stock in place of fish or chicken stock.

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