Seared Opah (Moonfish) With Vine-Ripe Tomato Garlic Butter

It's my understanding that Opah isn't easy to come by, so I was thrilled when I found some. Then I discovered that there are not many recipes out on the internet, so recipes are also hard to come by. I found this one and we loved both the fish and the recipe. I also had to search for a recipe for the Tomato Concasse, so included it here for convenience. Just as a note, I didn't use nearly as much butter as the recipe calls for. From Chef Linda Yamada of the Beach House in Hawaii.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 1  lb  opah fillet, cut into 3-ounce fillets
•  olive oil
• 2  tablespoons garlic, finely minced
• 1  tablespoon lemon juice
• 3  tablespoons white wine
• 2  tablespoons parsley, chopped (2 to 3)
• 1  lb unsalted butter, cut into cubes, room temperature
•  salt and pepper, to taste
•  parmesan cheese, shredded

• Tomato Concasse

• 1  lb tomatoes, vine-ripened
• 2  shallots, minced
• 4  tablespoons unsalted butter

Directions

1. Make the Tomato Concasse: (The French word means to roughly chop).
2. Remove the core of the tomato with the tip of a small knife.
3. At the other end, lightly score (just break the skin) of the tomato by cutting an X.
4. Plunge the tomatoes into a pot of rapidly boiling water for 10 seconds (blanch).
5. Remove the tomatoes with a slotted spoon and place into a bowl of ice water or under cold running water to halt the cooking process (this process is called 'refreshing').
6. The peel should now just slip off; if the tomatoes are not quite ripe, they may need to be blanched and refreshed again.
7. Place the tomatoes on a cutting board with the core side down and cut in half.
8. Remove the seeds with a teaspoon and discard.
9. Roughly chop the tomatoes to the desired size.
10. Gently cook the shallots and the tomatoes in butter without coloring them (this is called sweating) for 5 minutes and set aside until required.
11. For the Fish:
12. Heat the saute pan on medium heat until hot.
13. Add in oil; season both sides of fillets with salt and pepper.
14. Sear on both sides until medium done, approximately 4 - 5 minutes total depending on thickness of fish.
15. Remove from pan; add garlic; stir consistently.
16. Add tomato concasse, lemon juice and white wine on medium heat; let reduce until most liquid is gone.
17. On low heat, add in butter a little at a time.
18. Remove from heat; add in chopped parsley and season.