This meaty fish perfectly showcases the distinct essence of saffron.

Serves 4

Ingredients

• 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

Directions

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 www.savorychicks.com