- 1lb opah fillet, cut into 3-ounce fillets
- olive oil
- 2tablespoons garlic, finely minced
- 1tablespoon lemon juice
- 3tablespoons white wine
- 2tablespoons parsley, chopped (2 to 3)
- 1lb unsalted butter, cut into cubes, room temperature
- salt and pepper, to taste
- parmesan cheese, shredded
- 1lb tomatoes, vine-ripened
- 2shallots, minced
- 4tablespoons unsalted butter
- Make the Tomato Concasse: (The French word means to roughly chop).
- Remove the core of the tomato with the tip of a small knife.
- At the other end, lightly score (just break the skin) of the tomato by cutting an X.
- 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').
- The peel should now just slip off; if the tomatoes are not quite ripe, they may need to be blanched and refreshed again.
- Place the tomatoes on a cutting board with the core side down and cut in half.
- Remove the seeds with a teaspoon and discard.
- Roughly chop the tomatoes to the desired size.
- 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 saute 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 tomato concasse, 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.