Cast Iron Seared Lingcod with Citrus and Fermented Garlic Compound Butter (GF)

Soften the butter to room temperature.

Fine mince the shallot.

If using fresh or roasted garlic, mince the garlic.

Juice the mandarin oranges and lemon juice.

In a bowl, break down the butter until it is smooth.

Combine all ingredients and mix well to combine.

The lemon and orange juice may not fully incorporate into the butter. If it doesn't refrigerate for 10-15 minutes to firm up the butter. Don't let the butter become too hard.

After the butter has firmed up in the refrigerator, try to fold the butter and citrus juice to incorporate the juice. If it still does not incorporate, no worries.

Form the butter into a cylinder.

Fold the plastic wrap closest to you over the compound butter.

Roll the plastic wrap and butter so it covers the bitter tightly.

Hold the ends of the plastic wrap at both ends of the rolled butter.

While holding the ends, roll the plastic wrapped butter back toward you.

The cylinder of butter should tighten as you roll.

Refrigerate the compound butter for 1 hr to overnight to harden.

When ready to serve, remove the compound butter from the refrigerator and slightly soften. You can cut rounds of butter or crumble. In this recipe it will not matter if it crumbles because the butter will be melted over the fish.

Preheat your cast iron pan or grill with a cast iron plate or soapstone.

Mix together the Salt, White Pepper, Granulated Garlic and Granulated Onion

Season the portioned fish. You may not need all of the seasoning. Save seasoning for seasoning vegetables or other another use.

Oil the cast iron or soapstone, place the fish onto the cooking surface.

Allow the fish to sit for 3-4 minutes on the first side to develop a nice crust.

Turn the fish and sear the second side for 2-3 minutes.

While the fish is searing on the second side add crumbles or a slice of the Citrus Compound Butter to the seared crust. The butter will melt into the fish as if finishes cooking.

Remove the fish when the butter is melted and the fish is cooked to your liking.

Serve with additional butter crumbled on the fish when plating. Top with the Basil Chiffonade, this adds great complimentary flavor to the fish and compound butter. Enjoy!