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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

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Butter Poached Fish with Seasonal Summer Salad

Ingredients

  • 1 package of halibut, rockfish, or cod thawed, rinsed and patted dry

  • Salt

  • 1 yellow squash

  • 1 large cucumber

  • 3 to 4 French breakfast radishes

  • 8-10 cherry tomatoes halved or quartered

  • 1/4 cup white wine or rice vinegar

  • 1 pound unsalted butter

  • Olive oil (optional)

  • Black pepper

  • Fresh herbs such as parsley, basil, or cilantro

Instructions

  • Season the fish well and set aside. Slice the squash, cucumber and radishes very thinly into rounds, ideally with a mandolin -- although a knife is fine. Toss all the vegetables including the tomatoes, with a little salt and vinegar and set aside.

  • Melt the butter in a pot large enough to hold at least 1 piece of fish, and ideally 2, at a time, but small enough so that the pieces of fish are submerged. You can use more butter if you want to, or you can top things off with olive oil. You want the butter to be between 150°F and 170°F. When the butter hits the right temperature, pat the pieces of fish dry with paper towels and submerge in the oil. If the fish sizzles at all, lower the heat. You want the fish to cook gently. Let the fish swim in the butter for about 5-6 minutes for every 1/2 inch of thickness. With one minute left of cooking, add in the fresh herbs.

  • To finish the salad, add a little bit of the melted butter, or use olive oil, and toss well. Put some on everyone's plate. Gently lift out the pieces of fish and lay them on the salad. Grind lots of black pepper over everything. Serve with some good crusty bread.

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Oil Poached Albacore Tuna

Olive Oil Poached Albacore Tuna Recipe

Oil-poaching or butter-poaching is an elegant way to slowly cook meatier cuts of fish and seafood. It does require a fair outlay of oil; limit the overall amount by choosing a pan in which the tuna filets fit tightly but without touching each other or the edges of the pan.

Ingredients:

  • 1 Package of Oregon albacore tuna loins

  • 1 pinch fine sea salt

  • 3 cups extra-virgin olive oil, or enough to reach 1/2-inch depth

  • 4 garlic cloves, peeled

  • 1/2 teaspoon black peppercorns

  • 1 bay leaf

  • 2 large strips orange or lemon zest, optional

  • 1 dried hot chili pepper, optional

 

Cooking Instructions:

1.    Thaw tuna in refrigerator completely. Cut loins into steaks or medallions about 1 inch thick. Season the tuna by sprinkling it with salt; set the tuna aside while you prepare the oil (this has the added benefit of taking the refrigerated chill off the tuna before cooking it.

2.    Choose a medium frying pan or large saucepan big enough to hold the fish in a single layer. Add enough oil to come about 1/2 inch up the pan.

3.    Add the garlic, peppercorns, bay leaf, orange, or lemon zest, and chili (if using).

4.    Warm the oil over medium-low heat just until bubbles form on the sides of the pan. Add the tuna; use a spatula or kitchen tongs to gently lower each filet into the oil, taking care not to drop the fish in or splatter the hot oil.

5.    The oil should cover the tuna. Adjust the heat to maintain those few bubbles on the sides of the pan. Gently simmer until the tuna's cooked through, 8 to 10 minutes for a 1-inch-thick piece of tuna (if the oil doesn't quite cover your filets, you may want to flip the fish over at the half-way point. While the fish cooks, set a cooling rack over a rimmed baking sheet or layers of papers towels; or simply line a plate of a few layers of paper towels.

6.    Use a spatula or slotted spoon to lift the tuna out of the oil and onto the prepared cooling rack or towels to drain. Serve the filets whole, slice them to serve, or flake the tuna and use it however you like to use canned tuna!

Albacore tuna is awesome in flavor and so versatile. This albacore can be eaten raw as sashimi or seared briefly and made with your favorite Asian inspired vegetables, or baked, grilled, or oil poached and turned into what resembles canned tuna as this recipe suggests! I would love to hear how you wind up using your tuna. Please let me know! krystle@cascadeorganic.com

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