Ingredients:
- Nairagi (6-oz pieces) 3 pcs
- Kosher saltto taste
- Black pepper to taste
- Vegetable oilas needed
- Garlic Sauce 3 Tbl
- Garlic oil(from bottle) 5 Tbl
- Shallots (mince) – optional 2 Tbl
- Shiitake (small dice) ¼ c
- Tomato (seeded and medium diced) ½ c
- Kosher salt ⅛ tsp
- Black pepper (freshly ground) pinch
- White (or dark) balsamic vinegar 2 tsp
- Capers (rough chop) 2 tsp
- Basil (fine julienne) 1½ Tbl
Procedure:
- Heat a small teflon pan over medium heat
- Add Garlic Sauce, garlic oil, and shallots to the pan and cook for 1-2 minutes
- Add shiitake to the pan and cook for 1 minute
- Add tomato and cook for additional 30-45 seconds
- Remove from heat and season with salt and pepper
- Add balsamic, capers, and basil and mix well; set aside
- Season fish on both sides
- Heat oil in teflon pan over medium heat and cook fish for 1-2 minutes on each side, depending on thickness; cook until medium doneness
- Top fish with a generous portion of the tomato mixture
