What black bean cake did for the Santa Fe Bar & Grill in Berkeley, this paillard of fish did for Stars in San Francisco. I developed it with the same purpose: to have at the opening of a restaurant a fast, new, easily cooked, and easily understood dish. It was an instant hit, and can be with you at home. With
Heat the broiler or oven.
Pound the fish slices until they are evenly
Put the plates in the oven or under the broiler until hot. Season the paillards with salt and pepper and put 1 on each plate. Mix the fish stock, ginger, garlic, and tomato in a sauté pan. Bring to a boil and cook 2 minutes. Whisk the remaining butter into the sauté pan. Turn the pieces of fish over on the plates and pour the sauce over the fish. By the time you garnish the plates with the cilantro, the fish will be done.
© 1986 Jeremiah Tower. All rights reserved.