Opah Moonfish Stuffed With Crab Food

OPAH (MOONFISH) STUFFED WITH CRAB

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.

OPAH (MOONFISH) STUFFED WITH CRAB

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.

STEAMED OPAH (MOONFISH)

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.

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 (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.

CRAB STUFFED FISH

Steps:

• Preheat the oven to 400°F; coat a 9x13-inch baking dish w/ non stick cooking spray.
• In a large skillet melt 4 T butter over medium-high heat. Add celery, onion & parsley. Sauté until tender. Remove from heat and stir in crabmeat, bread crumbs, lemon juice and red pepper flakes.
• Spoon crabmeat mixture evenly over the filets. Starting from the small end, roll up each fillet, jelly roll- style. Place the rolls seam side down in baking dish. Melt the remaining butter and drizzle over fillets. Sprinkle with paprika.
• Bake for 20 -25 minutes, or until fish flakes easily with a fork.

STEAMED OPAH (MOONFISH)

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.