1.5 pounds yellowtail fillet skinless cut in 4 equal pieces
2 tablespoons julienne cut ginger
2 tablespoons green onions diced
4 ounces heavy cream
2 tablespoons lemon zest any combination, lime, lemon, orange, grapefruit and yuzu
1 ounces juice of lime fresh
2 tablespoons olive oil
1 tablespoon parsley leaves chopped
3 ounces red wine
4 servings salt and pepper black freshly ground
2 tablespoons tomatoes diced
2 ounces butter unsalted
Equipment
frying pan
oven
whisk
Directions
Preheat the oven to 400 degrees F. Season the yellowtail with salt and pepper, to taste. Preheat a nonstick, ovenproof skillet, coated with the olive oil.
Add the yellowtail, flesh side down, and cook until brown, about 2 or 3 minutes. Turn the fish over and put the skillet into the oven for 5 minutes.
Remove the skillet from the oven and transfer the fish to a warm platter.
Pour any excess oil from the pan.
Add the green onions, tomato, citrus zest and ginger and saute, over low heat, for 1 to 2 minutes.
Add the wine and deglaze the skillet. Reduce the liquid by half, and then add the heavy cream. Reduce until lightly thickened.
Whisk in the butter, lime juice and parsley. Season, to taste, with salt and pepper. Spoon the sauce over the fish and serve.
