This meaty fish perfectly showcases the distinct essence of saffron.
- 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
- With a thick paper towel, pat dry fillets.
- In a small bowl, combine thyme, saffron (or turmeric), salt and pepper. Sprinkle salt mix evenly over all sides of fish and rub in.
- 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.
- Add butter to pan along with garlic. Using a large spoon, baste fish with melted butter (arroser).
- A couple minutes later, turn off heat, add lemon juice to pan and continue to baste a minute longer.
- 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