Butterfish is so named on account of its rich—yes, buttery—flavor. Also known as Pacific pompano, its texture is tender, so long as you don’t overcook the fish. (There is an Atlantic pompano as well, but it is much smaller and is not a suitable substitute.) The sour orange glaze is influenced by Cuban cuisine and can be made with either sour oranges or a mixture of sweet orange and lime juices. It’s a highly flavorful sauce and a perfect match for the rich fish. I find that the majority of seafood dishes are best suited to the warm weather months and don’t fit well into the heartier menus of fall and winter. This assertively flavored dish is an exception to that rule and pairs well with the ingredients and sides of the cool seasons, such as the tender Roasted Brussels Sprouts, Pomegranate, Hazelnuts (page 177) I serve with it at the restaurant.
Recipe information
Yield
serves 4
Ingredients
PICKLED RED ONION
Preparation
Step 1
Combine the orange juice and lime juice in a small nonreactive saucepan over high heat and boil until reduced to 2/3 cup, about 8 minutes. Whisk in the vinegar and honey and season with salt and pepper. Let cool slightly. Set aside.
Step 2
Heat the oil in a large nonstick sauté pan over high heat until the oil begins to shimmer. Season the fish on both sides with salt and pepper. Spoon a few tablespoons of the orange glaze into a small bowl. Brush the tops of the fillets with some of the glaze from the small bowl. Put the fillets in the pan, glaze side down, and cook until light golden brown, 3 to 4 minutes. Brush the tops of the fillets with some of the glaze, flip over, and continue cooking until the bottom is light golden brown and the fish is just cooked through, about 4 minutes longer.
Step 3
Place the fillets on 4 large dinner plates and drizzle with a little of the reserved sour orange glaze. Drizzle some of the chive oil, if using, around the plate. Top the fillets with some of the pickled red onion.
PICKLED RED ONION
Step 4
Bring the vinegar, 1/4 cup water, the sugar, and the salt to a boil in a small saucepan. Remove from the heat and let cool for 10 minutes.
Step 5
Put the onion in a medium bowl, pour the vinegar over, cover, and refrigerate for at least 4 hours and up to 2 days before serving.
