Seared Opah With Local Tomato Garlic Butter

To make the tomato concasse:

• Remove the core of the tomato with the tip of a small knife.

• At the other end, lightly score the skin of the tomato by cutting an X.

• Blanch the tomatoes into a pot of rapidly boiling water for 10 seconds

• Remove the tomatoes and place into a bowl of ice water or under cold running water to halt the cooking process.

• The peel should now just slip off; if the tomatoes are not quite ripe, they may need to be blanched and cooled down 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 and Shallots to the desired size.

• Gently cook the shallots and the tomatoes in butter without coloring them for 5 minutes and set aside until required.

For the fish:

• Heat the saute pan or grill 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 if not skinned; start skin side down.

• Remove from pan or grill; in a pan add minced garlic; stir consistently.

• Add tomato concasse, lemon juice and white wine on medium heat; let reduce until most liquid is gone. (optionally add a dash of sesame oil and soy sauce for an umami kick).

• On low heat, add in butter a little at a time. Remove from heat; add in chopped parsley and season