Chef Jason Huguet of the Steamboat Warehouse

Grilled Tilefish w/Lemon, Dill Cream Sauce

Grilled Tilefish w/Lemon, Dill Cream Sauce

• 4-8 oz. Tilefish filets
• 1 qt. Heavy whipping cream
• 1 C shellfish stock
• 3 T fresh dill (chopped)
• Juice of ½ lemon
• All purpose seasoning to taste

Method:
Reduce the heavy cream and shellfish stock to desired thickness, or sauce consistency. When the cream mixture is done, add the lemon juice and fresh dill. Stir the contents until all is well incorporated.
Season the filets with the all purpose seasoning, place them on a grill and cook throughout. When the filets are done, place them on your favorite serving platter and top them with the dill sauce.
Serves approx. 4 people