Seared Opah With Vine Ripe Tomato Garlic Butter Recipes

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

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

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.

Provided by lazyme

Categories < 60 Mins

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

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
1 lb tomatoes, vine-ripened
2 shallots, minced
4 tablespoons unsalted 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.

Nutrition Facts : Calories 959.9, Fat 103.9, SaturatedFat 65.6, Cholesterol 274.6, Sodium 23.3, Carbohydrate 8.2, Fiber 1.5, Sugar 3.3, Protein 2.7

SIMPLY SEARED OPAH

Simply Seared Opah image

I couldn't find a simple recipe for opah (also known as moonfish) so I just seared it and it was so good. The flavor of the fish can stand on its own.

Provided by trixiefaux

Categories < 15 Mins

Time 10m

Yield 2 serving(s)

Number Of Ingredients 4

Ingredients

1/2 a lemon
extra virgin olive oil
1 lb fish, opah
salt and pepper

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)

Opah Fish oven roasted with Vegetables Recipe - (3.4/5) image

Provided by Maverick19

Number Of Ingredients 14

Ingredients

4 fillets Opah, about 1 inch thick
salt
olive oil
4 garlic cloves, smashed
2 red or yellow peppers, stemmed and seeded, cut in 3/4 inch chunks
2 medium shallots, quartered
2-3 sprigs of fresh thyme, or 1 tsp dried
2-3 sprigs fresh oregano, or 1 tsp dried
1 pint grape tomatoes
zest and juice of one lemon
1/2 cup kalamata olives
1/2 tsp crushed red pepper
freshly ground black pepper
lemon wedges

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.

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