Pan Seared Opah & Saffron

by Marjan

Frequently my friends ask me for recipes highlighting saffron. This popular spice is used in a majority of Persian recipes, some of which I have shared with our Savorychick followers: sholeh-zard, tahcheenbasmati rice and saffron baked salmon. Fish recipe requests are also in high demand as well; rather than share another salmon recipe, I want to introduce to you Hawaiian Opah! This meaty fish perfectly showcases the distinct essence of saffron.


Not as popular or rich in Omega-3 as salmon, opah has a light orange color and is similar to swordfish with it's meaty texture. Salmon has a very distinct flavor and therefore when combined with other ingredients, it tends to prominently dominate. Opah with it's subtle flavor, is a wonderful canvas to showcase a variety of ingredients. For this week's recipe, I have combined thyme, rosemary, garlic and saffron. Served on top of mashed potatoes, this unknown fish in my household has quickly become popular!


Seared to perfection, I hope you will give both opah and my recipe a try!

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

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.



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