‘Warm weather makes me think of lighter dishes using fresh,
seasonal ingredients. Of course, we know that the
“vine-ripened” tomatoes we find in most grocery stores are
anything but ripe. They’re picked green to keep from squashing
during transport and they taste, well, green. Since the season
is young, you might consider planting a few tomato plants in the
sunniest location you can find. There’s nothing like a real,
homegrown tomato.
This recipe works with any semi-firm fish like halibut, mahi-mahi,
yellowtail, sturgeon, striper or even salmon.’
4 servings
4 6-ounce fish fillets, skin on or off
2 tablespoons olive oil
1 1/2 teaspoons Western Style Gourmet Fish Seasoning
6 tablespoons chilled butter, cut into 6 pieces
2 garlic cloves, minced
3 tablespoons onion, finely diced
1/4 cup dry white wine
2 lemons, juice only
6 medium tomatoes, quartered
1 large, ripe avocado
warm, cooked pasta or rice
1. Rub fish with olive oil. Season with Western Style Gourmet Fish Seasoning. Heat a large skillet over
medium-high heat. Add 2 tablespoons of the butter, garlic and onion. Once butter is melted, add fish
and lightly brown on one side, about 3 – 4 minutes. Flip fish over and cook for 3- 4 minutes more or
until fish is just cooked and still moist. Transfer fish to a plate, cover with foil and keep warm.
2. Add wine and lemon juice and stir to loosen bits in the pan. Bring to a boil and reduce liquid to 1 – 2
tablespoons. NOTE: If the liquid is not reduced enough, the sauce will be thin and runny!
3. Remove pan from heat and whisk in remaining butter pieces until melted. Peel, seed and roughly chop
avocado and add to the pan with the quartered tomato.
4. To serve, place fish over cooked rice or pasta and top with tomato, avocado and butter sauce.
Recipe by Scott Leysath
Chef & CoHost of HuntFishCook TV
