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

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READY IN:
40mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  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.

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