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."
 
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photo by lazyme photo by lazyme
photo by lazyme
photo by lazyme photo by lazyme
Ready In:
40mins
Ingredients:
12
Serves:
4
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ingredients

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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

  1. meganlee403
    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!!!
     
  2. Christopher H
    Excellent recipe. Made it the first time when living in Kailua-Kona Hawaii. Served this over a bed of oven roasted spaghetti squash.
     
  3. Johanna T.
    It was absolutely delicious , without doubt I will make this again
     
  4. Jesse C.
    This recipe was fabulous. I did not add tomatoes because my wife does not like cooked ones. Side dish hot pot vegetables. ?
     
  5. Laura K.
    This is a wonderful recipe! I only used 1/2 cube butter. Great flavors and the opah stayed nice and moist. :)
     
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Tweaks

  1. Anonymous
    grill instead of broil or bake
     
  2. Christopher H
    Only used half the butter didn’t bother blanching and skinning or seeding the tomatoes.
     
  3. terrance.moe
    No mention of skin, presumably removed since both sides are seasoned.
     
  4. Lenora K.
    could not bring myself to use all the butter. Added a dash of soy instead to add umami. fish was delicious
     

RECIPE SUBMITTED BY

<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> 8724165"
 
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