Seared Opah (Moonfish) With Vine-Ripe Tomato Garlic Butter Recipe - Food.com (2025)

• 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

directions

• 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.