SEARED OPAH WITH TOMATO GARLIC BUTTER

Steps:

• 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.