This recipe was amazing, the directions not very clear especially towards the end so I had to figure it out my own way. As with other readers I only used 4 TBSP butter maybe next time 6 as the juice at the end is nice to pour over fish with the tomatos. I also finished cooking the fish in the tomatos at the end then added parsley & parmesan after turning off the heat. This recipe is a definite keeper!
This was a good recipe except for the amount of butter. I used "1" stick as opposed to 1 pound. I would like to think this is a misprint. Flavor was good. I let my butter brown slightly before adding the tomatoes, which added another level of flavor.
Nothing too special. Maybe I missed it trying to cut back on butter. Overall, will not make again.
Used this tomato sauce on shrimp, my husband had the Opah. Oh My!! Made as directed, garlic not overpowering at all. Used 8 TBS butter total, this would be fantastic on grilled chicken breasts too!! Used roma tomatoes as that was all we could find.
Really superb dish. The soft texture of the tomato concasse matches the buttery texture of the Opah so nicely. The shallots and garlic nicely counter the sweetness of the tomatoes. Canned tomatoes work quite well, though I would suggest to add a little kosher salt to the tomatoes during their initial saute. Also, the recipe is completely wrong with respect to butter. All you need is about 2 tablespoons. Excellent results. Also, given the quality of the fish, I would suggest only lightly searing it on each side. This is truly sashimi-grade fish.
We loved this recipe but made similar modifications. I looked the recipe up after my husband purchased the moonfish and I wasn't going to run back out for fresh tomatoes and shallots. I used one yellow onion and a can of stewed tomatoes (which I chopped up). My husband and two of 4 kids LOVED it! The tomato topping makes the fish recipe. Go for it! Yum!!
really delicious, even with modifications for Rhode Island. used one can ( 16 oz) of hunt's diced tomatoes. used 2 tbsp of butter for shallots at beginning, added 2 tablespoons to second half of recipe, but used a fair amount of olive oil for the fish and garlic. LIGHTLY carmelized the tomato sauce in the second half of the recipe, deglazing with the 1 tbsp lemon juice, the each separate tbsp of chardonnay for a total of 4 deglazings.
the fish....had OPAH for the first time in my life ( $21 per lb!). 2.5 inch thick. I cooked them as recipe said, but cooked on medium for 5 min, flipped and cooked other side for about 90 seconds, then set on fine kitchen grate with a brownie dish turned over on top of them to finish cooking and to keep moist. They were perfectly, but fully cooked, but extremely moist.
important aspects to recipe I think: definitely use shallots and not onions. use FULL 2 tbsp garlic ( and don't use that pickled stuff). Deglazing steps. Perfectly cooking the fish.
I have made this twice...once for my family and then for guests. I followed the recipe exactly except that I used about 2T of butter in the concasse and about 1T at the end, and it was great. My husband says it tastes like a restaurant meal...and it's a simple to make recipe. Gotta love that!
This recipe is fabulous. I was afraid it would be too garlicky so I didn't put quite as much in as it called for, but I wish I had! Also, it's true that you don't need NEARLY as much butter as it says. I used about 2 tbsp in the concasse and then 4 tbsp at the end, and it was great.