Recipe: Pan Seared Golden Tilefish and Clam Chowder (Michael’s on East, Sarasota, FL)


Michael’s on East’s Sous Chef, Kory Minor, shared this recipe on Sarasota’s Suncoast View on September 19, 2019. Here’s the complete recipe in case you missed the cooking segment, or simply join us at Michael’s On East to enjoy this delicious dish available on the Restaurant’s Napa Valley Epicurean Adventure Menu.

Pan-Seared Golden Tile Fish

Ingredients for Fish:

4-7oz portions of Golden Tile Fish

3oz Olive Oil

Salt and pepper to taste

Steps for Fish:

Het up a sauté pan on medium-high, add the oil.

Season the fish with salt and pepper and let it sear until golden brown

Flip the fish and place in a 400-degree oven for 6 minutes

Ingredients for Confit Fennel:

1 Bulb of Fresh Fennel Cut in Wedges

2 Cups of Olive Oil

2 Cloves Garlic Peeled

3 Sprigs of Fresh Thyme (per serving)

Salt and pepper to taste

Steps for Confit Fennel:

On a small sauté pan add all the ingredients
Cook on medium for 3 minutes with cover
Place in a 300-degree oven and cook for 20 minutes or until the fennel is tender. Set aside for plate up
Ingredients for Creamer Potatoes:

8 Creamer Potatoes (per serving)

4oz Olive Oil

Salt and pepper to taste

Steps for Creamer Potatoes:

Cut potatoes in half
Add the rest of the ingredients and place on a sheet pan.
Place pan in the oven at 450-degree until they are soft.
Ingredients for Crispy Pancetta:

1lb Pancetta Diced Medium

1 oz Olive Oil

Steps for Crispy Pancetta:

Place ingredients in a sauté pan on medium-low then add the oil and pancetta and cook until pancetta is golden brown and crispy.

Ingredients for the Clam Chowder:

2, 8-ounce bottles clam juice

2 tablespoons (1/4 stick) butter

1 cup chopped onions

1 cup chopped celery (about 2 large stalks)

1 bay leaf

1 1/4 cups Heavy Cream

1 teaspoon hot pepper sauce

1 cup sweet peas

Steps for Clam Chowder:

Melt butter in a heavy large pot over medium heat.
Add onions, celery and bay leaf and sauté until vegetables softened (about 6 minutes).
Add the clam juice, cream, and hot pepper sauce.
Simmer chowder 5 minutes to blend flavors, stirring frequently.
Add the peas simmer 1 minute.
Season with salt and pepper
To Plate:

Ladle 4 oz of chowder on 4 pasta bowls then place the potatoes in the middle and top with fish. Garnish with pancetta and Confit Fennel.

About Fred Bollaci

I'm CEO and President of Fred Bollaci Enterprises. I lost more than 100 pounds while living "La Dolce Vita" and I'm now known as "The Healthy Gourmet." Sample the good life with me through fitness, fine food, and good wine. Meet chefs who cater to a healthy gourmet lifestyle through my Golden Palate blog.
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