seared opah with vine-ripe tomato garlic butter

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

• 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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