Seared Opah (Moonfish) With Vine-Ripe Tomato Garlic

Name: Seared Opah (Moonfish) With Vine-Ripe Tomato Garlic Butter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; Tomato Concasse; 1 lb tomatoes, vine-ripened; 2 shallots, minced; 4 tablespoons unsalted butter

Servings: persons

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
Tomato Concasse
1 lb tomatoes, vine-ripened
2 shallots, minced
4 tablespoons unsalted butter

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.

949

kcal

Calories

103

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 lb opah fillet, cut into 3-ounce fillets, olive oil, 2 tablespoons garlic, finely minced, 1 tablespoon lemon juice, and more.

Yes, Seared Opah (Moonfish) With Vine-Ripe Tomato Garlic Butter falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

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

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions