Prep 10 mins
Cook 30 mins
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.
- 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
- 1 lb tomatoes, vine-ripened
- 2 shallots, minced
- 4 tablespoons unsalted butter
- Make the Tomato Concasse: (The French word means to roughly chop).
- Remove the core of the tomato with the tip of a small knife.
- At the other end, lightly score (just break the skin) of the tomato by cutting an X.
- Plunge the tomatoes into a pot of rapidly boiling water for 10 seconds (blanch).
- Remove 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').
- The peel should now just slip off; if the tomatoes are not quite ripe, they may need to be blanched and refreshed again.
- Place the tomatoes on a cutting board with the core side down and cut in half.
- Remove the seeds with a teaspoon and discard.
- Roughly chop the tomatoes to the desired size.
- Gently cook the shallots and the tomatoes in butter without coloring them (this is called sweating) for 5 minutes and set aside until required.
- For the Fish:.
- Heat the saute pan on medium heat until hot.
- Add in oil; season both sides of fillets with salt and pepper.
- Sear on both sides until medium done, approximately 4 - 5 minutes total depending on thickness of fish.
- Remove from pan; add garlic; stir consistently.
- Add tomato concasse, lemon juice and white wine on medium heat; let reduce until most liquid is gone.
- On low heat, add in butter a little at a time.
- Remove from heat; add in chopped parsley and season.
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.