The golden tilefish is blue-green and iridescent on the back, with numerous spots of bright yellow and gold. The belly is white and the head is rosy, with blue under the eyes. Tilefish inhabit the outer continental shelf and upper continental slope along the entire east coast of the United States and the Gulf of Mexico south to Venezuela. They are found in waters from 250-1,500 feet deep, where bottom temperatures range from 49° to 58° F. Individuals live in cone-shaped burrows, and concentrate in small groups or pods. Tilefish feed during the day on the bottom on crustaceans, clams, snails, worms, anemones and sea cucumbers. They can reach lengths of 38 inches, although growth is slow. Golden Tilefish are wild caught. Monterey Bay Aquarium rates this fish as a good alternative. Golden Tilefish have firm, white meat with mild flavor. They are an extra lean fish. Substitutes are amberjack, tilapia, grouper, shark, snapper.
How to Cook:
Poaching, steaming, baking, broiling, sautéing, microwaving are excellent low-fat cooking methods, if you do not add high fat ingredients. Marinate in your favorite salad dressing prior to cooking. Broil, bake, steam or microwave, then cube and add to pasta or salad greens for a delicious salad. Broil or grill with lime-butter and seasoned salt. Oil the grill to prevent fish from sticking. Bake whole fish with a crab or shrimp stuffing. Add leftover fish in broken pieces to salads, soups or sauces.