Pan-Roasted Tilefish

Ingredients Tilefish 4 6-ounce fillets with skin on 2 sprigs thyme or rosemary Canola oil Salt 2 tablespoons butter Sauce 4 cups champagne 3⁄4 cup cream 1 pound butter 1 dozen oysters 1 cup shallots (sliced) 1⁄4 cup ginger (sliced) 1⁄8 cup peppercorns Veggies 1 pound savoy cabbage (stems removed) 1⁄2 cup mushrooms (hedgehog, crimini or baby bella) 1⁄2 tablespoon butter Salt Recipe Sauce 1. Place shallots, ginger, peppercorns and 1 tablespoon of butter in a sauce pan at medium heat for three to five minutes, mixing well. Add champagne and oysters with their liquid, then reduce the champagne until au sec (almost dry). Drop eight oysters (two per serving) back in the sauce and pull from heat. Veggies 1. Sauté mushrooms in butter, then pull pan from heat. Drop cabbage into sauté pan with the mushrooms, add 2 or 3 tablespoons of sauce and heat slowly, mixing well for two minutes. Place fish fillets (skin down) in a preheated pan with canola oil (smoking slightly), season with salt, and cook two to three minutes. Pull fish from oven, place on stove-top on medium, add butter and sprigs of thyme or rosemary, then baste with melted butter for two or three minutes. Serve portion of cabbage and mushroom mix next to each fillet, add another oyster for garnish, then spoon sauce over the fish.