Ingredients Jump to Instructions ↓

  1. 1 lb opah fillet, cut into 3-ounce fillets olive oil

  2. 2 tablespoons garlic , finely minced

  3. 1 tablespoon lemon juice

  4. 3 tablespoons white wine

  5. 2 tablespoons parsley , chopped (2 to 3)

  6. 1 lb unsalted butter , cut into cubes, room temperature salt and pepper, to taste parmesan cheese , shredded

  7. 1 lb tomato , vine-ripened

  8. 2 shallots , minced

  9. 4 tablespoons unsalted butter

Instructions Jump to Ingredients ↑

  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. ?


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