Seared Opah with Vine-Ripe Tomato Garlic Butter

1
Vicki Butts (lazyme)

By
@lazyme5909

It's my understanding that Opah (moonfish) 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.

Rating:

☆☆☆☆☆ 0 votes

Serves:
4
Prep:
10 Min
Cook:
20 Min
Method:
Stove Top

Ingredients

  • 1 lb
    opah, cut into 3-ounce fillets
  • ·
    olive oil
  • 2 Tbsp
    garlic, finely minced
  • 1 Tbsp
    lemon juice
  • 3 Tbsp
    white wine
  • 2 Tbsp
    parsley, chopped
  • 1 lb
    unsalted butter, cut into cubes, room temperature
  • ·
    salt and pepper, to taste
  • ·
    shredded parmesan cheese
  • TOMATO CONCASSE:

  • 1 lb
    vine ripened tomatoes
  • 2
    shallots, minced
  • 4 Tbsp
    unsalted butter

How to Make Seared Opah with Vine-Ripe Tomato Garlic Butter

Step-by-Step

  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.

Printable Recipe Card

About Seared Opah with Vine-Ripe Tomato Garlic Butter

Course/Dish: Fish
Main Ingredient: Fish
Regional Style: Hawaiian/Polynesian




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