1. Prepare the sauce vierge by combining the diced tomatoes, minced shallots, capers, lemon juice, and extra virgin olive oil in a small glass bowl. Allow to macerate at room temperature for at least 20 minutes to develop flavors.
2. Blanch the asparagus in a pot of boiling salted water for 2 minutes, then immediately transfer to an ice bath to shock. Drain and pat thoroughly dry.
3. Lightly coat the asparagus with a drizzle of oil and grill on a high-heat cast iron griddle pan until distinct char marks appear and the spears are tender.
4. Pat the John Dory fillets perfectly dry using paper towels. Season the skin side generously with salt.
5. Heat a heavy-bottomed non-stick skillet over medium-high heat with a dash of oil and the butter. Once the butter foams, place the fillets skin-side down.
6. Press the fillets gently with a spatula for 30 seconds to ensure even skin contact. Cook for 3-4 minutes until the skin is golden and crisp.
7. Carefully flip the fillets and cook for an additional 60-90 seconds until the flesh is just opaque.
8. Stir the fresh basil and chives into the sauce vierge at the very last moment to maintain their bright color and aroma.
9. Arrange the grilled asparagus as a base on warmed plates, place the fish fillet on top, and spoon the sauce vierge over the fish and around the plate.
0 Comments