One of the most common questions we hear at Locals is “How should I cook this?” It seems like folks are expecting some elaborate, complicated answer, but the plain truth is that our fillets couldn’t be easier to prepare. White grunts, red drum, blueline tilefish – this colorful sounding bunch are actually fairly mild white fish that appeal to even the pickiest of palates.
Most of these fish work very well either pan sautéed or pan roasted for 2-3 minutes on both sides. Cooking times vary based on the density of the fish – thinner fillets like flounder and vermilion snapper cook faster than dense fillets like mahi, wahoo, and tuna. Use any fat – olive oil, butter, coconut oil or ghee, they all work well. Keep the seasoning simple and light in order to let the freshness shine – salt and pepper along with whatever garden herbs are handy. Let the sides do the fancy dancing. Our friends eager for something slightly more advance should keep this classic Mark Bittman article White Fillet a Dozen Ways handy – its a standby in our kitchen.
Take pictures of the final product! We love checking out tweets @localsseafood with images and instagrams. Those photos inspire us as well as others to see just how rewarding a simple seafood supper can be.