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Seared Opah with Tomato Concasse
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Serves 4
The gold standard for outstanding seafood.
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Ingredients:
4 opah fillets, 3 oz. each
1 tablespoon olive oil
2 tablespoons minced garlic
1 tablespoon lemon juice
3 tablespoons white wine
3 tablespoons chopped parsley
4 tablespoons unsalted butter
Salt, to taste
Pepper, to taste
Shredded Parmesan cheese, for garnish
For Tomato Concasse:
1 lb tomatoes, cored
2 shallots
4 tablespoons unsalted butter
Directions:
Fill a pot with water and bring to a boil. Fill a large bowl with water and ice cubes
Lightly cut an X into the bottom of tomatoes. Place tomatoes into boiling water for 10-seconds. Remove and place into the bowl of ice water.
Remove tomatoes and peel skins off. (If skin doesn't come off easily, repeat steps for boiling water and ice water.) Place tomatoes on cutting board and cut in half. Remove seeds and chop into small chunks.
Place 4 tablespoons of butter in a saucepan. Bring to medium heat and melt butter. Add shallots and tomatoes. Cook for 5 minutes.
Bring a saute pan to medium heat. Add olive oil.
Season both sides of opah fillets with salt and pepper.
Place opah fillets in saute pan and cook for 4-5 minutes per side.
Remove fish from pan. Add garlic and stir until lightly browned. Add tomato mixture, lemon juice and white wine. Stir ingredients together well. Cook until most of the liquid is gone.
Reduce heat to low and slowly add remaining 4 tablespoons of butter to saute pan. Stir together.
Remove pan from heat and add parsley. Stir together.
Place opah fillets on serving plates and spoon tomato concasse over top, sprinkle with Parmesan cheese and enjoy.
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Seared Opah with Tomato Concasse
Serves 4
Ingredients:
4 opah fillets, 3 oz. each
1 tablespoon olive oil
2 tablespoons minced garlic
1 tablespoon lemon juice
3 tablespoons white wine
3 tablespoons chopped parsley
4 tablespoons unsalted butter
Salt, to taste
Pepper, to taste
Shredded Parmesan cheese, for garnish
For Tomato Concasse:
1 lb tomatoes, cored
2 shallots
4 tablespoons unsalted butter
Directions:
Fill a pot with water and bring to a boil. Fill a large bowl with water and ice cubes
Lightly cut an X into the bottom of tomatoes. Place tomatoes into boiling water for 10-seconds. Remove and place into the bowl of ice water.
Remove tomatoes and peel skins off. (If skin doesn't come off easily, repeat steps for boiling water and ice water.) Place tomatoes on cutting board and cut in half. Remove seeds and chop into small chunks.
Place 4 tablespoons of butter in a saucepan. Bring to medium heat and melt butter. Add shallots and tomatoes. Cook for 5 minutes.
Bring a saute pan to medium heat. Add olive oil.
Season both sides of opah fillets with salt and pepper.
Place opah fillets in saute pan and cook for 4-5 minutes per side.
Remove fish from pan. Add garlic and stir until lightly browned. Add tomato mixture, lemon juice and white wine. Stir ingredients together well. Cook until most of the liquid is gone.
Reduce heat to low and slowly add remaining 4 tablespoons of butter to saute pan. Stir together.
Remove pan from heat and add parsley. Stir together.
Place opah fillets on serving plates and spoon tomato concasse over top, sprinkle with Parmesan cheese and enjoy.
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