Seared Opah (moonfish) With Vine-ripe Tomato Garlic Butter

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

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

Recipe

• 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 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.