SEARED OPAH WITH TOMATO GARLIC BUTTER

SEARED OPAH WITH TOMATO GARLIC BUTTER image

Yield 4 people

Number Of Ingredients 13

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1 lb opah fillet, cut into 3-ounce fillets
olive oil
2 tablespoons garlic, finely minced
1 tablespoon lemon juice
3 tablespoons white wine
2 tablespoons parsley, chopped (2 to 3)
1 lb unsalted butter, cut into cubes, room temperature
salt and pepper, to taste
parmesan cheese, shredded
Tomato Concasse
1 lb tomato, vine-ripened
2 shallot, minced
4 tablespoons unsalted butter

Steps:

1) Make the Tomato Concasse: (The French word means to roughly chop). 2) Remove the core of the tomato with the tip of a small knife. 3) At the other end, lightly score (just break the skin) of the tomato by cutting an X. 4) Plunge the tomatoes into a pot of rapidly boiling water for 10 seconds (blanch). 5) Remove the tomatoes with a slotted spoon and place into a bowl of ice water or under cold running water to halt the cooking process (this process is called 'refreshing'). 6) The peel should now just slip off; if the tomatoes are not quite ripe, they may need to be blanched and refreshed again. 7) Place the tomatoes on a cutting board with the core side down and cut in half. 8) Remove the seeds with a teaspoon and discard. 9) Roughly chop the tomatoes to the desired size. 10) Gently cook the shallots and the tomatoes in butter without coloring them (this is called sweating) for 5 minutes and set aside until required. 11) For the Fish:. 12) Heat the saute pan on medium heat until hot. 13) Add in oil; season both sides of fillets with salt and pepper. 14) Sear on both sides until medium done, approximately 4 - 5 minutes total depending on thickness of fish. 15) Remove from pan; add garlic; stir consistently. 16) Add tomato concasse, lemon juice and white wine on medium heat; let reduce until most liquid is gone. 17) On low heat, add in butter a little at a time. 18) Remove from heat; add in chopped parsley and season.