This meaty fish perfectly showcases the distinct essence of saffron.

Serves 4


  • 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


  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