How on earth do you prepare opah? These opah recipes can help!
Opah might not be your everyday catch, but it’s just as tasty.
Depending on which part you eat, the flavor profile ranges from a cross between tuna and salmon to beef.
Also known as sunfish and moonfish, this Hawaiian fish has a peculiar appearance. So you can see why it’s not as ubiquitous as tilapia or cod.
But surprisingly, the applications are just as versatile!
From simply seared to crunchy tostadas, here are a handful of scrumptious ways to enjoy opah.
When it comes to cooking seafood, you can never go wrong with some garlic butter. And this opah is dripping with it.
It’s also spruced up with a twist of lemon, a glug of white wine, and tomato concasse.
In case you’re not familiar with the latter, that’s a French term for boiling tiny diced tomatoes and removing all skins and seeds.
That means it’s also great for those who like cooked tomatoes, but despise the texture of the skins.
2. Steamed Opah
The healthiest way to cook fish is steaming. But that doesn’t mean it has to taste bland or lackluster.
This steamed opah is full of flavor thanks to a couple of extra steps.
For starters, the opah marinated in white wine imparts a juicier flavor.
Next, it gets steamed until fork-tender with a zippy homemade ginger pesto.
When it comes time for plating, drown the fish in an umami ginger cream sauce.
While all those steps may sound time-consuming, it only takes around 15 minutes.
Asparagus and lemon are already an impeccable duo. Toss some opah into the mix, and you have a meal.
The key to grilling opah, or any fish for that matter, is to be sure you brush the grates with plenty of oil. The last thing you want is your precious catch to stick.
Once that’s done, toss on the asparagus and the opah. The opah will only take a couple of minutes per side, depending on the thickness of your filets.
As soon as it’s all done, add as much of the lemon sauce as you fancy.
I love serving this at cookouts, especially when I have company over who have never heard of opah.
Whether it’s for lunch, dinner, or a snack, grilled opah tostadas are the perfect nibbles.
Each crunchy tostada shell gets piled high with crunchy slaw, avocado, salsa, and seared opah.
Before layering, you’ll also want to spread some refried beans on each tostada.
These tostadas are perfect for a summer cookout when the weather is right and nobody has a thing to do except chill.
One of the simplest ways to prepare opah and highlight its flavor is searing. It only takes a few minutes and you won’t need a long list of seasonings.
Rather, you’ll season the fish with salt and pepper. After that, all you need is a squeeze of lemon juice. It’s simple but foolproof.
For a proper sear, I prefer using a well-oiled cast-iron skillet.
I also like to use oil with a high smoking point. That way, it doesn’t start to break down before I sear the fish.
If you want to try something more robust, I strongly recommend this perfect pairing.
Opah has a firm, meaty texture and rich taste that goes swimmingly with a bold tomato sauce.
The best part is, you likely have all the sauce ingredients in your kitchen already.
It has tomato paste, vinegar, garlic, and onions. It also calls for fresh tomatoes, but you can use canned if you’re out.
For serving, some quinoa and steamed veggies keep it simple and healthy.
But when I’m famished, I just reach for a crusty baguette to soak up all the leftover sauce.
Get a taste of the tropics with this fresh dish. It’s uber-fresh, sweet, meaty, and gluten-free, and you’ll love the sensational fruity salsa!
It not only has papaya and avocado but there’s some sneaky pineapple and orange juice in there too.
It’s the quintessential condiment to complement this firm fish.
Since most of the complementary flavors are in the salsa, you won’t want to overdo it on seasoning the opah.
A little sprinkle of salt and pepper does the trick.
Are you a pescatarian dreaming of luscious noodles covered in a hearty bolognese sauce?
You can give in to your cravings and adhere to your dietary restrictions with this dish.
As I mentioned before, some parts of opah can mimic the flavor of beef. So for this dish, you grind up the abductor muscle for the meaty sauce.
That might not sound all that mouthwatering, but I assure you the final result totally is!
Like all the best sauces, this bolognese will take time to craft. But you’ll be well rewarded in the end.
We can’t talk fish without talking fish tacos! So here’s how to do it the opah way.
You’ll season the fish with lemon peppercorn and Hawaiian black lava salt.
The latter has a salty, smokey, and sweet flavor that’s unlike your standard table salt.
However, you can use sea salt if you can’t get your hands on some.
After a quick sear, stuff those gorgeous opah filets into a warm corn tortilla with a quick slaw and a drizzle of spicy avocado buttermilk dressing.
Unique and tasty, these remarkable tacos blow the competition out of the water!
Looking for a clean eating pescatarian dinner? This one is top-notch!
Also known as Jerusalem artichokes, sunchokes are excellent roasted and have a mild, nutty flavor.
Toss those in the oven with the asparagus and pan-fry the fish.
It’s fresh, toothsome, and highlights each ingredient with simple seasoning.
And I do mean simple because all you need is salt and pepper for everything.
Oh, and a squeeze of lemon for the fish.
This seven-ingredient dinner has such easy prep that anyone can make it, no matter their skill level.
We are sorry that this post was not useful for you!
Let us improve this post!
Tell us how we can improve this post?