Butter Fish

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I think that when I originally saved this recipe in 2001, I had only read the ingredients and not the directions.  Jeremiah Tower’s Fish Paillard with Ginger, Garlic and Tomatoes from the April 18, 2001 (!) New York Times, has all the components that I like, and way too much of what I love – butter.  Reading the recipe now, what is intriguing is that the fish is barely cooked.  Thinly pounded, sushi-quality fish is placed on an oven hot plate, and then covered in a hot butter sauce.  The fish stays tender and juicy, never to dry out in its butter bath.  It’s crazy good, but hardly healthy, especially when I want to sop up every bit of sauce with a chunk of bread.  

Since sushi-quality fish is required, because it never fully cooks, I imagine that it’s a good way to use up leftover sushi.  A light pounding to make the filets thinner, and it’s practically done.  Subsequently, as a leftover itself, the dish is great a day later, zapped in the microwave for a minute.  In other words, it’s good cooked too.

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