Kona Kampachi with Meyer Lemon-Thyme Butter

Susan from Food Blogga

Serves 2
1 1/2 tablespoons butter
the flesh of 1/2 de-seeded Meyer lemon, minced until pulpy
1 teaspoon Meyer lemon zest
1 teaspoon orange zest
1 teaspoon fresh minced ginger
1 sprig of fresh thyme
salt and freshly ground black pepper, to taste

8 ounces Kona Kampachi fillets
2 teaspoons butter
2 teaspoons olive oil

1 Meyer lemon, thinly sliced
1/2 teaspoon butter or olive oil

Combine all ingredients for the citrus butter in a small bowl and mix with your fingertips, ensuring that the fruit and seasonings are incorporated into the butter. Set aside.

For the fish, melt butter with olive oil in a large skillet over medium-high heat. Rub fish fillets on both sides with half of the citrus butter and place in the hot skillet. Cook fillets for 3-4 minutes, then flip once and cook an additional 2-3 minutes, or until opaque and slightly browned. If you'd like the fish more rare, then reduce the cooking time by half.

Meanwhile, melt 1/2 teaspoon of butter in a medium sized skillet over medium heat. Add a whole sliced Meyer lemon, and cook for about 1-2 minutes, flip once, and cook an additional 1 minute, or until lightly browned.

Melt remaining half of the citrus butter in the microwave or on the stove top and drizzle on top of the cooked fish before serving. Garnish with additional fresh thyme, if desired.