Steamed Opah Moonfish Recipes

Steps:

• To prepare this dish you need a steamer, or you can improvise like the Chinese do with a regular covered pot into which you put a bowl upside down with a plate on top.
• Season the opah with salt and pepper and marinate in the olive oil and wine for 20 to 30 minutes.
• Mix Ginger Pesto ingredients.
• Arrange the fish in your steamer and spread about 1 teaspoon of pesto on each fillet.
• Steam for 6 to 8 minutes, or until done.
• Serve on top of a dollops of Garlic Mashed Potatoes, surrounded by Ginger Cream Sauce.
• To make the sauce, combine cream, mushrooms, shoyu and ginger.
• Bring to a boil, lower heat and let simmer until reduced to the consistency you prefer.
• Fold in Chinese parsley and adjust seasonings with salt and white pepper.

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.

Steps:

• Preheat the grill or a grill pan over high heat.
• Combine the honey, saffron, pepper, kosher salt, lemons and 2 to 3 tablespoons water in a small saucepan and stir to combine. Simmer gently over medium heat, stirring occasionally and adding more water or honey as needed, until the consistency thickens and the lemon slices start to break down, about 25 minutes.
• Meanwhile, sprinkle the opah on both sides with sea salt and pepper and lightly coat with the olive oil. Make sure the grill surface is clean, and then grill the fish on one side on the hottest part of the grill about 5 minutes, rotating halfway through to create diamond grill marks after about 3 minutes. Flip the fish using a fish spatula and repeat on the opposite side, cooking until fish is medium-rare, almost medium, another 4 to 5 minutes. Squeeze the lemon juice over the fish just before removing it from the grill and transfer to a serving plate. Brush the tops of the fish with a hint of olive oil and then cover with the candied lemons, followed by the basil, dandelion greens, parsley and chives.

Steps:

• 1. To prepare this dish you need a steamer, or you can improvise like the Chinese do with a regular covered pot into which you put a bowl upside down with a plate on top.
• 2. Season the opah with salt and pepper and marinate in the olive oil and wine for 20 to 30 minutes.
• 3. Mix Ginger Pesto ingredients. Arrange the fish in your steamer and spread about 1 teaspoon of pesto on each fillet. Steam for 6 to 8 minutes, or until done.
• 4. Serve on top of a dollops of Garlic Mashed Potatoes, surrounded by Ginger Cream Sauce.
• 5. To make the sauce, combine cream, mushrooms, shoyu and ginger. Bring to a boil, lower heat and let simmer until reduced to the consistency you prefer. Fold in Chinese parsley and adjust seasonings with salt and white pepper.

Steps:

• 1. Separate crab meat and remove bits of shell and membrane.
• 2. Mix with mayonnaise and green onion.
• 3. Cut a pocket in the opah filet and fill with crab mix.
• 4. Season filet with salt and pepper.
• 5. Sear in clarified butter on both sides over medium high heat.
• 6. Place in 350F oven for 5 minutes to finish cooking.

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.

Steps:

• 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.

Steps:

• Separate crab meat and remove bits of shell and membrane.
• Mix with mayonnaise and green onion.
• Cut a pocket in the opah filet and fill with crab mix.
• Season filet with salt and pepper.
• Sear in clarified butter on both sides over medium high heat.
• Place in 350F oven for 5 minutes to finish cooking.