Seared Opah (Moonfish) with Vine-Ripe Tomato Garlic Butter
It's my understanding that Opah isnt 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 didnt use nearly as much butter as the recipe calls for. From Chef Linda Yamada of the Beach House in Hawaii.
It's my understanding that Opah isnt 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 didnt use nearly as much butter as the recipe calls for. From Chef Linda Yamada of the Beach House in Hawaii.
- 1 tablespoon lemon juice
- salt and pepper to taste
- olive oil
- 4 tablespoons unsalted butter
- 2 shallots minced
- parmesan cheese shredded
- 3 tablespoons white wine
- 1 lb opah fillet, cut into 3-ounce fillets
- 2 tablespoons garlic finely minced
- 2 tablespoons parsley chopped (2 to 3)
- 1 lb unsalted butter cut into cubes, room temperature
- 1 lb tomatoes, vine-ripened
- Carbohydrate 4.43565073378246 g
- Cholesterol 276.135898875 mg
- Fat 104.29570032668 g
- Fiber 0.171824995355029 g
- Protein 2.73842691181244 g
- Saturated Fat 65.9951224053921 g
- Serving Size 1 1 serving(s) (381g)
- Sodium 78.658214655667 mg
- Sugar 4.26382573842743 g
- Trans Fat 7.2736657546598 g
- Calories 946 calories
Step-by-step
- 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.
A Culinary Adventure: My Experience with Seared Opah
As a busy professional, finding time for anything beyond the daily grind can be a challenge. But cooking, for me, isn't just about sustenance; it's a form of self-care, a creative outlet, a way to reconnect with my inner peace. Recently, I embarked on a culinary adventure with a rather unique ingredient: opah, also known as moonfish. I'd heard whispers of its exquisite flavor and delicate texture, but finding it proved to be half the battle. Grocery stores in my area don't typically stock such rare finds, so my search involved multiple specialty shops and a little bit of lucky timing. Finally I found it! And with such a special ingredient, I needed a special recipe. I found a recipe that was surprisingly simple yet elegant, focusing on letting the opah’s natural flavors shine through. The results, I must say, were simply divine!
The recipe itself was straightforward; this made it perfect for a weeknight meal. The star of the show was undoubtedly the opah, cooked to perfection with a sear that created a beautiful crust while keeping the inside succulent and moist. The accompanying vine-ripe tomato garlic butter sauce added a rich depth of flavor that perfectly complemented the fish's inherent sweetness. The shallots and garlic provided subtle yet significant hints of aromatic complexity, and the fresh parsley provided a burst of freshness, to add a finishing touch . I made sure to use only the best quality ingredients. High quality ingredients makes all the difference! I was delighted by the overall balance of flavors and textures. It was a meal that felt both indulgent and nourishing. The entire cooking process, from preparation to plating, was truly enjoyable. This special dish is a true testament to the magic that can happen when simple ingredients are treated with care and respect, and I'll be keeping this recipe close at hand for future culinary endeavors.
The experience of cooking this dish extended beyond the simple act of preparing a meal. It was a meditative process that allowed me to disconnect from the pressures of daily life and reconnect with my creativity. The careful preparation, the precise cooking, and the attention to detail all contributed to a sense of calm and fulfillment. It was a reminder that even in the midst of a busy schedule, there's always room for moments of culinary joy. The pleasure of savoring the dish at the end was just the icing on the cake. It's a meal I highly recommend to anyone who appreciates good food and a bit of culinary adventure!
Beyond the immediate satisfaction of a delicious meal, this opah experience has deepened my appreciation for fresh, high-quality ingredients. Taking the time to source the best possible ingredients elevates the culinary experience, no matter how simple the recipe might seem. This is a lesson I'll carry forward into all my future cooking adventures.
More than that though, this meal has inspired me. It has reminded me that even the busiest of lives can allow for moments of mindful creation and enjoyment; moments where the simple act of cooking and eating can be a source of profound satisfaction. It’s a reminder to savor the small things and to appreciate the joy found in creating something beautiful and delicious. This experience has left me hungry to discover new culinary treasures, and I am eager to share those adventures in future posts.
