Seared Opah with Tomato Garlic Butter

Olive oil
5 Hillman Opah Steaks (4, 6, 8 or 10 oz.)
Salt and pepper to taste
2 tablespoons finely minced garlic
1 pound vine-ripened tomatoes, pureed
1 tablespoon lemon juice
3 tablespoons white wine
1 pound unsalted butter, cubed, room temperature
2-3 tablespoons parsley, chopped
Shredded Parmesan cheese, for garnish

Heat sauté pan on medium until hot. Add oil, season both sides of Opah with salt and pepper. Sear on both sides until medium. Remove from pan. Add garlic to the same pan, stirring consistently. Add tomato, lemon juice and white wine, cooking over medium heat until most liquid is gone. Reduce heat to low; add butter a little at a time, remove from heat. Do not overcook. Add parsley and salt and pepper to taste. Serve over Opah; sprinkle with Parmesan.

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