Seared Opah (Moonfish) With Vine-Ripe Tomato Garlic Butter

Recipe by lazyme
READY IN: 40mins




  • 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.