We like to think that Japanese tilefish gets its name from its broad, overlapping scales. They crisp like potato chips as the fish curls upward in the pan. Finish this dish from photographer Eric Wolfinger with a drizzle of melted butter combined with Yuzu Ponzu. Slideshow:More Quick Fish Recipes
1. Tilefish fillets will begin to curl from the heat and bend upward; do not flatten the center of the fillet back onto the pan. Scales will stand up and then dehydrate and become crispy as they continue to cook.