Seared Opah Moonfish With Vine Ripe Tomato Garlic Butter Recipes

SEARED OPAH (MOONFISH) WITH VINE-RIPE TOMATO GARLIC BUTTER

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.

SIMPLY SEARED OPAH

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.

SEARED OPAH WITH VINE-RIPE TOMATO GARLIC BUTTER

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.