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.
- 453.59 g opah fillet, cut into 3-ounce fillets
- olive oil
- 29.58 ml garlic, finely minced
- 14.79 ml lemon juice
- 44.37 ml white wine
- 29.58 ml parsley, chopped (2 to 3)
- 453.59 g unsalted butter, cut into cubes, room temperature
- salt and pepper, to taste
- parmesan cheese, shredded
- 453.59 g tomatoes, vine-ripened
- 2 shallots, minced
- 59.16 ml 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.
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.