Cascade Organic

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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