Recipe and image source: GENIUSKITCHEN.COM

INGREDIENTS

• 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

TOMATO CONCASSE

• 1lb tomatoes, vine-ripened
• 2shallots, minced
• 4tablespoons unsalted butter

DIRECTIONS

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.