Name: Fish Paillard with Ginger, Garlic, and Tomatoes
Yield: Serves 4
Cuisine: United States
Ingredients: 4 two-ounce slices salmon, tuna, halibut, grouper, red snapper, sturgeon, sea bass, or albacore, skinned, boneless; no thicker than inch; 3 cloves garlic, finely chopped; 6 tablespoons butter; 2-ounce piece fresh ginger, peeled, finely chopped; ⅔ cup tomato concasse; 12 sprigs fresh cilantro; salt and freshly ground pepper; 1 cup fish stock

Preparation info

Serves
4

Difficulty
Easy

Appears in

Jeremiah Tower's New American Classics

By Jeremiah Tower

Published 1986

About

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 a little advance chopping and slicing, you have a winner in five minutes. I call thi