Pan-Seared Tilefish With Garlic, Herbs and Lemon

• 2 skinless tilefish or other sturdy, thick white fish fillets (about 7 to 8 ounces each), skins removed
• Kosher salt, to taste
• Black pepper, to taste
• 2 1/2 tablespoons unsalted butter
• 3 green garlic shoots or scallions, thinly sliced
• 1 1/2 tablespoons finely chopped chives, mint, lovage and/or sorrel
• 1 tablespoon minced lemon thyme or regular leaves
• 2 teaspoons finely chopped tarragon, basil or marjoram
• Juice of 1/2 lemon

1. Remove any remaining pin bones in the fish, pat dry, and season both sides with salt and pepper.
2. In a large saute pan over medium heat, melt butter.
3. Once butter has begun to foam, lay fish in pan.
4. Add green garlic or scallions and a pinch of salt.
5. Without disturbing the fish, tilt the pan toward you; using a spoon, ladle green garlic butter over fish.
6. Continue basting fish for 2 to 3 minutes.
7. Using a spatula, gently flip fish.
8. Reduce heat to low, cover pan and cook for 2 minutes.
9. Uncover pan, add herbs and continue basting fish with butter until it is just cooked through, another minute or two longer.
10. Transfer fish to a serving platter or individual plates, pour pan sauce over the top, and pour lemon juice over everything.
11. Season with more salt and black pepper if needed.
12. Serve immediately.

other sturdy, kosher salt, black pepper, unsalted butter, green garlic, chives, lemon thyme, tarragon, lemon

Taken from cooking.nytimes.com/recipes/1015082 (may not work)