Seared opah, monchong, salmon, or other favorite fish with seasonal tomato garlic butter
INGREDIENTS
1 package opah or monchong or salmon fillet thawed
olive oil
2 tablespoons garlic, finely minced
1 tablespoon lemon juice
3 tablespoons white wine
2 tablespoons parsley, chopped (2 to 3)
1 lb unsalted butter, cut into cubes, room temperature
salt and pepper, to taste
parmesan cheese, shredded
For the tomato topping:
1 pint tomatoes
2 shallots, minced
4 tablespoons unsalted butter
DIRECTIONS
Roughly chop cherry tomatoes.
Plunge the tomatoes into a pot of rapidly boiling water for 10 seconds (blanch).
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').
Gently cook the shallots and the tomatoes in butter without coloring them (this is called sweating) for 5 minutes and set aside until required.
For the Fish:
Heat the sauté pan on medium heat until hot.
Add in oil; season both sides of fillets with salt and pepper.
Sear on both sides until medium done, approximately 4 - 5 minutes total depending on thickness of fish.
Remove from pan; add garlic; stir consistently.
Add tomatoes, lemon juice and white wine on medium heat; let reduce until most liquid is gone.
On low heat, add in butter a little at a time.
Remove from heat; add in chopped parsley and season.
Recipe and photo credit lazyme