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