SEARED OPAH WITH VINE-RIPE TOMATO GARLIC BUTTER

Seared Opah with Vine-Ripe Tomato Garlic Butter image

Provided by Vicki Butts (lazyme)

Categories Fish

Time 30m

Number Of Ingredients 13

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1 lb opah, cut into 3-ounce fillets
olive oil
2 Tbsp garlic, finely minced
1 Tbsp lemon juice
3 Tbsp white wine
2 Tbsp parsley, chopped
1 lb unsalted butter, cut into cubes, room temperature
salt and pepper, to taste
shredded parmesan cheese
TOMATO CONCASSE:
1 lb vine ripened tomatoes
2 shallots, minced
4 Tbsp 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.