Best 2 Steamed Opah Moonfish Recipes

Steamed opah moonfish is a delectable dish that combines the delicate flavor of opah with the simplicity of steaming. This cooking method preserves the natural flavors and nutrients of the fish, resulting in a healthy and flavorful meal. With its firm texture and mild taste, opah moonfish is an excellent choice for those looking for a light and healthy alternative to traditional seafood dishes. Whether you're a seasoned chef or a home cook looking to explore new culinary horizons, this guide will provide you with everything you need to know to create a delicious and memorable steamed opah moonfish dish.

Here are our top 2 tried and tested recipes!

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

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

It's my understanding that Opah isn't easy to come by, so I was thrilled when I found some. Then I discovered that there are not many recipes out on the internet, so recipes are also hard to come by. I found this one and we loved both the fish and the recipe. I also had to search for a recipe for the Tomato Concasse, so included it here for convenience. Just as a note, I didn't use nearly as much butter as the recipe calls for. From Chef Linda Yamada of the Beach House in Hawaii.

Provided by lazyme

Categories < 60 Mins

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

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
1 lb tomatoes, vine-ripened
2 shallots, minced
4 tablespoons unsalted 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.

Nutrition Facts : Calories 959.9, Fat 103.9, SaturatedFat 65.6, Cholesterol 274.6, Sodium 23.3, Carbohydrate 8.2, Fiber 1.5, Sugar 3.3, Protein 2.7

STEAMED OPAH (MOONFISH)

Steamed Opah (Moonfish) image

A very simple way to prepare opah, from Cooking From the Heart with Sam Choy, a well known chef in Hawaii.

Provided by lazyme

Categories < 60 Mins

Time 45m

Yield 4 serving(s)

Number Of Ingredients 17

Ingredients

4 (6 ounce) opah fillets
salt and pepper, to taste
3 tablespoons olive oil
2 tablespoons white wine
1 tablespoon cilantro, minced
1 tablespoon green onion, minced
1 tablespoon ginger, minced
1 1/2 tablespoons light vegetable oil
salt, to taste
white pepper, to taste
2 cups heavy cream
1 cup shiitake mushroom, sliced
1 tablespoon shoyu
1 tablespoon fresh gingerroot, sliced thinly, then finely julienned into shreds
1 tablespoon fresh cilantro, minced
salt, to taste
white pepper, to taste

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.

Nutrition Facts : Calories 560.6, Fat 59.5, SaturatedFat 29.2, Cholesterol 163, Sodium 272.3, Carbohydrate 5.1, Fiber 0.3, Sugar 0.4, Protein 2.9

Tips:

Choose the freshest opah you can find. Fresh opah will have bright, clear eyes, firm flesh, and a mild, slightly sweet smell. Avoid opah that is discolored, has a slimy texture, or smells fishy.
Cook opah gently. Opah is a delicate fish that can easily be overcooked. The best way to cook opah is to steam it, bake it, or pan-fry it over medium heat.
Season opah simply. Opah has a delicate flavor that is easily overpowered by strong spices. Season opah with simple ingredients like salt, pepper, lemon juice, and herbs.
Serve opah with a light sauce or garnish. A simple sauce or garnish can help to enhance the flavor of opah without overpowering it. Try serving opah with a lemon-butter sauce, a salsa verde, or a sprinkle of fresh herbs.

Conclusion:

Opah is a delicious and versatile fish that can be cooked in a variety of ways. Whether you steam it, bake it, or pan-fry it, opah is sure to please everyone at your table. So next time you're looking for a new fish to try, give opah a try. You won't be disappointed!