Seared Opah With Tomato Garlic Butter Recipes

SEARED OPAH (MOONFISH) WITH VINE-RIPE TOMATO GARLIC BUTTER

Steps:

• 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.

SIMPLY SEARED OPAH

Steps:

• Sqeeze lemon all over both sides of fish. Salt and pepper both sides of fish. Heat olive oil in frying pan. Sear fish over high heat for about 3-4 minutes per side. Serve.

OPAH FISH OVEN ROASTED WITH VEGETABLES RECIPE - (3.4/5)

Steps:

• Preheat the oven to 350 degrees F. Lightly sprinkle the fish with salt and black pepper. Pour 1/4 cup olive oil into a rectangular baking dish. Arrange fish one layer in dish, turning to coat with olive oil. Toss remaining ingredients, except lemon juice, in a large bowl with 1 Tbsp olive oil. Scatter the vegetables around the fish. Squeeze the lemon over the fish and vegetables and sprinkle with additional black pepper. Bake in oven until fish is just cooked through, about 30 minutes. To serve, remove fish from oven. Serve with lemon wedges.

SEARED OPAH WITH TOMATO GARLIC BUTTER

Steps:

• 1) Make the Tomato Concasse: (The French word means to roughly chop). 2) Remove the core of the tomato with the tip of a small knife. 3) At the other end, lightly score (just break the skin) of the tomato by cutting an X. 4) Plunge the tomatoes into a pot of rapidly boiling water for 10 seconds (blanch). 5) 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'). 6) The peel should now just slip off; if the tomatoes are not quite ripe, they may need to be blanched and refreshed again. 7) Place the tomatoes on a cutting board with the core side down and cut in half. 8) Remove the seeds with a teaspoon and discard. 9) Roughly chop the tomatoes to the desired size. 10) Gently cook the shallots and the tomatoes in butter without coloring them (this is called sweating) for 5 minutes and set aside until required. 11) For the Fish:. 12) Heat the saute pan on medium heat until hot. 13) Add in oil; season both sides of fillets with salt and pepper. 14) Sear on both sides until medium done, approximately 4 - 5 minutes total depending on thickness of fish. 15) Remove from pan; add garlic; stir consistently. 16) Add tomato concasse, lemon juice and white wine on medium heat; let reduce until most liquid is gone. 17) On low heat, add in butter a little at a time. 18) Remove from heat; add in chopped parsley and season.