1/2 Photos of Seared Opah (Moonfish) With Vine-Ripe Tomato Garlic Butter
It's my understanding that Opah isn't easy to come by, so I was thrilled when I found some. Then I discovered that there are not many recipes out on the internet, so recipes are also hard to come by. I found this one and we loved both the fish and the recipe. I also had to search for a recipe for the Tomato Concasse, so included it here for convenience. Just as a note, I didn't use nearly as much butter as the recipe calls for. From Chef Linda Yamada of the Beach House in Hawaii.
My Private Note
Units: US | Metric
- 1 lb opah fillet, cut into 3-ounce fillets
- olive oil
- 2 tablespoons garlic, finely minced
- 1 tablespoon lemon juice
- 3 tablespoons white wine
- 2 tablespoons parsley, chopped (2 to 3)
- 1 lb unsalted butter, cut into cubes, room temperature
- salt and pepper, to taste
- parmesan cheese, shredded
- 1Make the Tomato Concasse: (The French word means to roughly chop).
- 2Remove the core of the tomato with the tip of a small knife.
- 3At the other end, lightly score (just break the skin) of the tomato by cutting an X.
- 4Plunge the tomatoes into a pot of rapidly boiling water for 10 seconds (blanch).
- 5Remove the tomatoes with a slotted spoon and place into a bowl of ice water or under cold running water to halt the cooking process (this process is called 'refreshing').
- 6The peel should now just slip off; if the tomatoes are not quite ripe, they may need to be blanched and refreshed again.
- 7Place the tomatoes on a cutting board with the core side down and cut in half.
- 8Remove the seeds with a teaspoon and discard.
- 9Roughly chop the tomatoes to the desired size.
- 10Gently cook the shallots and the tomatoes in butter without coloring them (this is called sweating) for 5 minutes and set aside until required.
- 11For the Fish:.
- 12Heat the saute pan on medium heat until hot.
- 13Add in oil; season both sides of fillets with salt and pepper.
- 14Sear on both sides until medium done, approximately 4 - 5 minutes total depending on thickness of fish.
- 15Remove from pan; add garlic; stir consistently.
- 16Add tomato concasse, lemon juice and white wine on medium heat; let reduce until most liquid is gone.
- 17On low heat, add in butter a little at a time.
- 18Remove from heat; add in chopped parsley and season.
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Nutritional Facts for Seared Opah (Moonfish) With Vine-Ripe Tomato Garlic Butter
Serving Size: 1 (273 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 959.8
- Calories from Fat 934
- Total Fat 103.8 g
- Saturated Fat 65.6 g
- Cholesterol 274.5 mg
- Sodium 23.2 mg
- Total Carbohydrate 8.2 g
- Dietary Fiber 1.5 g
- Sugars 3.3 g
- Protein 2.6 g
The following items or measurements are not included: