General Description: Tilefish (Lophalatilus chamaeleonticeps) are colorful fish known as “the clown of the sea,” with blue, green, rose, and yellow skin that fades when removed from the water. These fish are found only in the United States, in a warm band of water along a narrow stretch of ocean floor on the upper reaches of the continental slope from Florida to Nova Scotia.

Locale and Season: Tilefish are most abundant from Nantucket to Delaware Bay on the American Atlantic coast. It is available year-round.

Characteristics: Though tilefish can weigh up to 80 pounds, market weight is 5 to 10 pounds. Tilefish fillets are thick and dense with a row of pin bones that must be removed. The raw meat is pinkish-white; the cooked meat is firm with flaky texture that retains moisture.

How to Choose: Tilefish are sold fresh, graded, and priced by size. The bigger the fish, the higher the per-pound price. Smaller fish are also more perishable. Choose bigger tilefish for best flavor and longest shelf life; choose smaller tilefish for lower price and quicker cooking.

Storage: Refrigerate large whole fish up to 3 days; store small whole fish 2 days. Use fillets within 1 day.

Preparation:
Using fish or needlenose pliers, pull out the pin bones.
Bake, broil, fry, poach, sauté, or use for sushi.

Suggested Recipe: Florida Fruit Tilefish (serves 4): Combine 3 cups diced tropical fruits (kiwi, pineapple, mango, papaya, star fruit, and/or banana) with 4 tablespoons melted butter, 3/4 cup orange or tangerine juice, and 1 cup grated coconut. Season 4 tilefish fillets with salt and pepper and sprinkle with lime juice. Arrange in an oiled baking dish, top with the fruit, and sprinkle with 1/4 cup sliced almonds. Broil 10 minutes, or until the fish flakes.

Flavor Affinities: Avocado, banana, bell pepper, butter, chiles, cilantro, coconut, kiwi, lemon, lime, olive oil, orange, papaya, passion fruit, pineapple, tomato, white wine.