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Sauté Fresh Opakapaka with Tri-Citrus Butter Sauce |
 8 ounces: Opakapaka-
1 ounce: Flour
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2 ounces: Clarified butter
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Salt and Pepper
Preparation
1. Season the opakapaka with salt and pepper, then cover evenly with flour.
2. Heat the clarified butter on medium heat in a saute pan.
3. Place the opakapaka in the pan with the skin side up and cook for 3 - 3 1/2 minutes. Turn fish over and cook for an additional 3 - 3 1/2 minutes.
4. Place the cooked opakapaka on a large plate and drizzle the tri-citrus butter sauce around the fish.
5. Garnish with fried basil and fruit sections.
Tri-citrus Butter Sauce
- ¼ cup: grapefruit juice
- 1/8 cup: Orange juice
- 1/8 cup: Lemon juice
- 1/8 cup: White wine
- 1: Shallot (diced)
- 6-8 pieces: Whole black peppercorns
- 2: Bay leaves
- ¼ cup: Heavy Whipping Cream
- ¼ pound: Unsalted Butter
- Salt and Pepper
Preparation
1. Reduce the grapefruit, orange and lemon juices along with the shallots, wine, peppercorn and bay leaves in a sauce pan until one ounce of liquid is left.
2. Add the cream, butter (chopped into small cubes) and add to the cream a little at a time.
3. When the butter is fully melted, strain into a cup and add a pinch of salt and pepper to taste.
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Recipes 
