seared opah with vine-ripe tomato garlic butter

How To Make seared opah with vine-ripe tomato garlic butter

• Step 1
  Make the Tomato Concasse: (The French word means to roughly chop).
• Step 2
  Remove the core of the tomato with the tip of a small knife.
• Step 3
  At the other end, lightly score (just break the skin) of the tomato by cutting an X.
• Step 4
  Plunge the tomatoes into a pot of rapidly boiling water for 10 seconds (blanch).
• Step 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').
• Step 6
  The peel should now just slip off; if the tomatoes are not quite ripe, they may need to be blanched and refreshed again.
• Step 7
  Place the tomatoes on a cutting board with the core side down and cut in half.
• Step 8
  Remove the seeds with a teaspoon and discard.
• Step 9
  Roughly chop the tomatoes to the desired size.
• Step 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.
• Step 11
  For the Fish:
• Step 12
  Heat the saute pan on medium heat until hot.
• Step 13
  Add in oil; season both sides of fillets with salt and pepper.
• Step 14
  Sear on both sides until medium done, approximately 4 - 5 minutes total depending on thickness of fish.
• Step 15
  Remove from pan; add garlic; stir consistently.
• Step 16
  Add tomato concasse, lemon juice and white wine on medium heat; let reduce until most liquid is gone.
• Step 17
  On low heat, add in butter a little at a time.
• Step 18
  Remove from heat; add in chopped parsley and season.
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