Braised Tilefish with Tomato Broth, Fennel and Zucchini

From the Miami hot spot Michael's Genuine Food & Drink

GMA Recipes
Difficulty: Easy
Cook Time: min


  • 4 2-ounce portions of tilefish
  • 1 cup chopped tomato
  • 1 cup chopped zucchini
  • 1/2 cup chopped spring onions
  • 1 tablespoon salt
  • 6 ounces extra virgin olive oil
  • 1 zucchini, thinly sliced
  • 4 radishes, thinly sliced
  • 1/2 pint baby heirloom tomatoes
  • 1/2 cup shaved fennel
  • Juice of 1/2 a lemon
  • Pinch of freshly cracked black pepper
  • Cooking Directions

    Place a 10 inch skillet over high heat. When the pan is hot, add the tomato, zucchini and onions, salt and 2 ounces of olive oil. Let sit for one minute to sweat the vegetables then add 1 cup of water and bring to a boil. Reduce to a summer and add the fish. Let cook 4-5 minutes, or until the fish loses transparency. Finish with two ounces of olive oil.

    In a medium mixing bowl combine the remaining vegetables, olive oil and lemon juice and combine.

    Serve the fish hot with a few spoonfuls of broth and the warm vegetables. Garnish with the salad. Add the pinch of pepper and serve.

    Recipe Summary

    Main Ingredients: tilefish, tomato, zucchini