Tilefish

Tilefish is a deep-water species found primarily in the western Atlantic Ocean and Gulf of Mexico. It has a firm, dense flesh with a mild, sweet flavour that is sometimes compared to lobster or crab — a quality that comes from its diet of crustaceans and shellfish on the ocean floor.

Tilefish is less well known in Australia than in North America, where it has a devoted following among seafood lovers. Its firm texture holds up well to grilling, baking, and broiling, and it can also be steamed or poached. The sweet, delicate flavour needs little embellishment — a squeeze of lemon and some fresh herbs are often enough.

When available, tilefish is typically sold as skin-on fillets or whole. Its dense flesh makes it easy to cook without it falling apart, which is a practical advantage for less experienced cooks working with whole fish or thick fillets.