This meaty fish perfectly showcases the distinct essence of saffron.

Serves 4

Ingredients

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

Directions

1. With a thick paper towel, pat dry fillet.
2. In a small bowl, combine thyme, salt and pepper. Sprinkle salt mix over fish.
3. In a large frying pan, heat oil over medium heat. Once pan and oil become hot, carefully add fish and rosemary sprigs; 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 heat off, add lemon juice to pan and continue to baste a minute longer.
6. Remove and toss rosemary sprigs; 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