Crispy Tilefish with Ponzu Butter – yes please! This one's got that perfect blend of golden crunch and buttery zing. Tilefish has a naturally mild, sweet flavour that absolutely shines when the skin is seared until crispy and then finished with a drizzle of tangy ponzu butter. Think browned butter with a splash of citrusy soy sauce – it’s savoury, salty, bright, and just rich enough to feel a bit indulgent without being heavy. Add a bowl of jasmine rice and some flash-fried greens, and you're basically winning dinner.

But don’t stop there. Tilefish is surprisingly versatile and deserves a bit more love in the kitchen. Try it roasted with miso glaze and spring onions – just whisk white miso, mirin, and a touch of honey or brown sugar, brush it over the fish, and roast until the top is caramelised and bubbling. Serve with steamed bok choy and sesame rice, and prepare for applause.

Or go Mediterranean with a Tilefish en Papillote (that’s “in parchment” if you want to sound less French but still fancy). Wrap fillets with thinly sliced lemon, cherry tomatoes, garlic, and a few sprigs of thyme or oregano in baking paper or foil, then bake until tender. It steams in its own juices and turns out ridiculously moist and flavourful, with basically no clean-up. Win-win.

Feeling bold? Go Southern: Cornmeal-Crusted Tilefish Tacos with pickled onions, avocado, and a spicy remoulade. It’s crispy, creamy, punchy and perfect for summer evenings (or pretending it's summer even if it's chucking it down outside).

Bottom line - Tilefish is delicate but confident, and takes on bold flavours beautifully. So whether you’re pan-searing, roasting, wrapping, or taco-building, this fish is more than up for the job.

Golden Tilefish’s delicate sweetness and refined texture call for pairings that enhance rather than compete, with brightness, subtle richness, or gentle aromatics doing the heavy lifting. A lightly oaked Chardonnay is a natural match, adding just enough creaminess and depth to echo the fish’s lobster-like richness without masking its clean flavor. For a fresher, coastal feel, Vermentino or Albariño bring saline lift, citrus, and soft floral notes that shine with grilled, roasted, or simply dressed Tilefish. When the preparation leans toward spice or aromatics, a dry Riesling steps in beautifully, its acidity and restrained fruit balancing heat and complexity while keeping the dish feeling light.

For red wine drinkers, restraint is key. A very light-bodied Pinot Noir, served slightly chilled, can work surprisingly well with grilled Tilefish—especially when paired with earthy vegetables, mushrooms, or umami-rich sauces. The wine’s gentle tannins and subtle red fruit complement the fish’s meaty texture without overwhelming its delicate flavor.

Spirits can also play a thoughtful supporting role. Herbal or botanical-forward gins pair well with grilled or lightly smoked Tilefish, particularly in tasting-menu portions where the aromatics can shine without overpowering the plate. Clean, light white rum works beautifully when the fish is prepared with Caribbean or tropical influences—think citrus, allspice, coconut, or chile—mirroring those flavors while staying crisp and restrained.

For non-alcoholic pairings, aim for drinks that are clean, refreshing, and gently aromatic. A sparkling water with lemon peel or a splash of yuzu highlights the fish’s natural sweetness and cleanses the palate. Cucumber-herb soda or tonic (with dill, fennel, or thyme) echoes classic Tilefish accompaniments, while chilled green tea or jasmine tea adds subtle bitterness and fragrance that works especially well with poached or steamed preparations. For spiced or Asian-inspired dishes, a ginger-lime spritzer or lightly sweetened citrus iced tea provides balance and lift, keeping the focus squarely on the elegance of the fish.