Tilefish with Rutabaga and Truffle

Tilefish is a species of fish that I really not too familiar with. I recently found this tilefish at a central market in Austin. When cooked I think it has a little more of a meatier type texture, similar to a grouper. I decided to make a little relish or tomato tapenade to accompany the fish. I also had one truffle left over and decided to make a mashed truffle “potato” or rutabaga in this case to a little richness. Here is the recipe I hope you enjoy how to cook tilefish with truffle rutabaga and tomato.

Recipe Ingredients

Tile fish with rutabaga and truffle

2lb tilefish

4 Rutabaga use apple core to make cylinders

1/3 cup water

2 tbsp of butter

1 tbsp olive oil

2 sprigs of thyme

Salt and pepper

Rutabaga black truffle purée

All the scraps from the left over cylinders

Water

Salt

3 tbsp of butter

1 small black truffle

Salt and pepper

Tomato relish

2 large heirloom tomatoes small diced

1/4 cup castelvetrano olives sliced

4 tbsp capers

3 tbsp chopped basil

4 tbsp olive oil

Splash of sherry vinegar

Salt and pepper

Recipe Instructions

How to make rutabaga cylinders,

Take your rutabaga’s and peel with a peeler. Then take an apple corer and punch out cylinders of the rutabaga. Continue the process with the remaining rutabagas. Keep all the scraps for the puree. Place the cylinder in a pot with water, butter, thyme, oil, and salt. Bring to a very light simmer. Cover and cook gently for 10-12 minutes or until tender all the way through. Set aside and keep warm

How to make rutabaga truffle puree,

Place all the rutabaga scraps into a pot and cover with water. Add a tsp of salt and bring to a boil. Once it comes to a boil, turn down to a simmer and cook for 15-20 minutes until the rutabaga is cooked all the way through. Strain out the water completely and place in a vitamix with truffle, butter, salt, and pepper. Puree until smooth and check seasoning. Adjust if need be. Set aside and keep warm

How to make tomato relish,

Place all the ingredients in a bowl and season well.

To finish,

In a large saute pan on medium heat add oil.  Take tilefish and season with salt on the skin side.  Place the tilefish skin side down into the pan. With your fingers or spatula press the fish down for 10 seconds until the fish stays flat on the pan and doesn’t curl up. Season the bottom side of the fillet with salt now too.  Cook for 6-7 minutes on the one side. The fish should be cooked almost all the way through on the one side.  Then flip over the tilefish and cook for 30 seconds. Meanwhile on the plate add the truffle puree, the tomato relish, and the rutabaga cylinders. Place the fish on top of the puree. Serve and enjoy!