Seared Opah (Moonfish) With Vine-Ripe Tomato Garlic Butter
photo by lazyme
- Ready In:
- 40mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 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
-
Tomato Concasse
- 1 lb tomatoes, vine-ripened
- 2 shallots, minced
- 4 tablespoons unsalted butter
directions
- 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.
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Reviews
-
This was absolutely AMAZING. I kept the fish warm in a 180 oven while the sauce reduced as it took some time. The freshness of the tomatoes and garlicky butter are absolutely delicious with the flaky Opah. A side note - I realized at the end of the meal prep that the author used to be the head Chef for the restaurant I used to bartend at 10 years ago! She left just prior to my employment there, but a lot of her recipes carried on and the Beach House is a fantastic stop for great food on Kaua'i. Thank you for the recipe Chef Yamada!!!
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Tweaks
RECIPE SUBMITTED BY
lazyme
Grapeview, Washington
<p>Hi and thanks for visiting my AM page. My name is Vicki and I love to cook. I've always been an avid collector of recipes and cookbooks - in fact I have over 1200 cookbooks on my computer alone.</p>
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