A delightful dish featuring seared moonfish paired with a rich tomato garlic butter sauce.
Prepare the tomatoes by removing the core and scoring the skin with an X at the bottom.
Scoring the tomatoes helps the skin peel off easily after blanching.
Blanch the tomatoes in boiling water for about 10 seconds, then transfer them to ice water to cool.
The ice water stops the cooking process and makes peeling easier.
Peel the tomatoes, remove the seeds, and chop them into small pieces.
Removing the seeds ensures a smoother sauce.
Sauté the shallots and garlic in butter over medium heat until softened.
Cook gently to avoid browning the garlic, which can make it bitter.
Add the chopped tomatoes to the pan and cook until they break down into a sauce.
Stir occasionally to prevent sticking.
Season the sauce with salt and pepper to taste, then set aside.
Taste the sauce and adjust the seasoning as needed.
Heat a sauté pan over medium heat and add olive oil.
Ensure the pan is hot before adding the fish to prevent sticking.
Season the moonfish fillets with salt and pepper, then sear them in the pan until golden on both sides.
Cook the fish in batches if necessary to avoid overcrowding the pan.
Remove the fish from the pan and deglaze with white wine and lemon juice, scraping up any browned bits.
Deglazing adds depth of flavor to the sauce.
Add the prepared tomato sauce to the pan and heat through.
Combine the flavors by simmering briefly.
Stir in chopped parsley and adjust seasoning if needed.
Fresh parsley adds a bright, herbaceous note.
Serve the seared moonfish topped with the tomato garlic butter sauce.
Garnish with additional parsley for a pop of color.
