Seared Opah with Tomato Garlic Butter
(Courtesy of Hillman Shrimp & Oyster Company)
The real secret to Opah Steaks or Fillets, if you grill, broil, or pan-sear them, is to avoid overcooking them. Cook the Opah hot and fast and take them off as soon as you can. Cook until just opaque or pink in the center.
Ingredients
- Olive oil
- 5 Opah Steaks
- Salt and pepper to taste
- 2 tablespoons finely minced garlic
- 1 pound vine-ripened tomatoes, pureed
- 1 tablespoon lemon juice
- 3 tablespoons white wine
- 1 pound unsalted butter, cubed, room temperature
- 2-3 tablespoons parsley, chopped
- Shredded Parmesan cheese, for garnish
Preparation
Heat sauté pan on medium until hot. Add oil, season both sides of Opah with salt and pepper. Sear on both sides until medium. Remove from pan. Add garlic to the same pan, stirring consistently. Add tomato, lemon juice and white wine, cooking over medium heat until most liquid is gone. Reduce heat to low; add butter a little at a time, remove from heat. Do not overcook. Add parsley and salt and pepper to taste. Serve over Opah; sprinkle with Parmesan.
