This meaty fish perfectly showcases the distinct essence of saffron.

Serves 4


  • Four 6-8 oz. opah fillets
    1/2 teaspoon dried thyme
  • 1/4 teaspoon crushed saffron or ground turmeric
  • 1/2 teaspoon sea salt 
  • 1/2 teaspoon freshly ground black pepper
  • 4 tablespoons olive oil
  • 3-4 sprigs of rosemary
  • 4 tablespoons organic butter
  • 2-3 cloves of garlic, slivered
    Juice of one lemon


  1. With a thick paper towel, pat dry fillets.
  2. In a small bowl, combine thyme, saffron (or turmeric), salt and pepper. Sprinkle salt mix evenly over all sides of fish and rub in.
  3. In a large frying pan, heat oil over medium heat. Once pan and oil become hot, carefully add fish and rosemary sprigs (fish should sizzle or pan is not hot enough); sear fish for 2-3 minutes each side.
  4. Add butter to pan along with garlic. Using a large spoon, baste fish with melted butter (arroser).
  5. A couple minutes later, turn off heat, add lemon juice to pan and continue to baste a minute longer.
  6. Remove and toss rosemary sprigs (or keep them to garnish); serve fish on a bed of mashed potatoes (or any vegetable of choice) and spoon butter and garlic sauce over fish.

Adapted from