Best 5 Opah With Ginger Recipes

Opah, a lesser-known fish with a meaty texture and rich flavor, takes center stage in this delightful culinary journey. Its firm flesh holds up well to various cooking methods, making it a versatile ingredient in a range of delectable recipes. From the tantalizing Opah with Ginger, where the fish is pan-fried and bathed in a savory ginger-soy sauce, to the aromatic Opah en Papillote, where it's steamed in a parchment packet with herbs and white wine, each dish unveils the unique charm of opah. For those who prefer a crispy crunch, the Oven-Fried Opah with Lemon Caper Sauce delivers a delightful combination of textures, while the Grilled Opah with Mango Salsa offers a vibrant tropical twist. And if you're looking for a quick and easy weeknight meal, the Opah Tacos with Avocado Crema will hit the spot with its fresh and flavorful ingredients. With its versatility and incredible taste, opah is sure to become a new favorite in your seafood repertoire.

Here are our top 5 tried and tested recipes!

GRILLED HAWAIIAN OPAH WITH CANDIED LEMONS AND HERB SALAD

Grilled Hawaiian Opah with Candied Lemons and Herb Salad image

I really love opah because it rides the perfect line between steaky fish like swordfish and flakier fish like mackerel. It seemed like the perfect amount of metropolitan drama for Ben who loves every aspect of catching, cutting and preparing the fish he eats. I have done this with a large Spanish mackerel and a bluefish as well. The bitterness of the lemon rounds, melded with the natural sweetness of the saffron and honey really illuminates the otherwise mild flavor of this fish.

Provided by Alex Guarnaschelli

Categories main-dish

Time 35m

Yield 2 servings

Number Of Ingredients 12

Ingredients

1/4 cup baby dandelion greens
1/4 cup picked fresh parsley leaves
1 small bunch fresh chives, sliced into 1-inch pieces
2 to 3 tablespoons honey
2 teaspoons saffron, chopped
1/4 teaspoon freshly ground black pepper, plus more for seasoning
Pinch kosher salt
2 lemons, 1 thinly sliced into rounds, 1 squeezed for juice
12 ounces Hawaiian opah (from belly or loin), skin removed, cut into 2 to 2 1/2-inch-thick steaks
Sea salt flakes, such as Maldon
2 tablespoons olive oil, plus more for brushing fish
1/2 cup picked fresh basil leaves

Steps:

Preheat the grill or a grill pan over high heat.
Combine the honey, saffron, pepper, kosher salt, lemons and 2 to 3 tablespoons water in a small saucepan and stir to combine. Simmer gently over medium heat, stirring occasionally and adding more water or honey as needed, until the consistency thickens and the lemon slices start to break down, about 25 minutes.
Meanwhile, sprinkle the opah on both sides with sea salt and pepper and lightly coat with the olive oil. Make sure the grill surface is clean, and then grill the fish on one side on the hottest part of the grill about 5 minutes, rotating halfway through to create diamond grill marks after about 3 minutes. Flip the fish using a fish spatula and repeat on the opposite side, cooking until fish is medium-rare, almost medium, another 4 to 5 minutes. Squeeze the lemon juice over the fish just before removing it from the grill and transfer to a serving plate. Brush the tops of the fish with a hint of olive oil and then cover with the candied lemons, followed by the basil, dandelion greens, parsley and chives.

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 Vicki Butts (lazyme)

Categories Fish

Time 30m

Number Of Ingredients 19

Ingredients

4 opah fillets, (6-ounces each)
salt and pepper, to taste
3 Tbsp olive oil
2 Tbsp dry white wine
GINGER PESTO:
1 Tbsp chinese parsley, minced
1 Tbsp green onions, minced
1 Tbsp ginger, minced
1 12 Tbsp light salad oil
salt, to taste
white pepper, to taste
GINGER CREAM SAUCE:
2 c heavy cream
1 c shiitake mushrooms, sliced
1 Tbsp shoyu (soy sauce)
1 Tbsp fresh ginger root, sliced thinly, then finely julienned into shreds
1 Tbsp chinese parsley, minced
salt, to taste
white pepper, to taste

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.

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

SIMPLY SEARED OPAH

Simply Seared Opah image

I couldn't find a simple recipe for opah (also known as moonfish) so I just seared it and it was so good. The flavor of the fish can stand on its own.

Provided by trixiefaux

Categories < 15 Mins

Time 10m

Yield 2 serving(s)

Number Of Ingredients 4

Ingredients

1/2 a lemon
extra virgin olive oil
1 lb fish, opah
salt and pepper

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

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

Tips:

Choose a large, thick opah steak for the best results. A thinner steak will cook too quickly and become dry.
Marinate the opah in the ginger-soy sauce for at least 30 minutes. This will help to tenderize the fish and infuse it with flavor.
Cook the opah over medium-high heat. This will help to create a crispy crust on the outside of the fish while keeping the inside moist and juicy.
Be careful not to overcook the opah. Fish is done cooking when it flakes easily with a fork.
Serve the opah immediately with your favorite sides. Roasted vegetables, mashed potatoes, or rice are all great options.

Conclusion:

Opah is a delicious and versatile fish that can be cooked in a variety of ways. This recipe for opah with ginger is a great way to enjoy this unique fish. The ginger-soy marinade adds a ton of flavor to the opah, and the crispy crust is sure to please everyone at the table. Serve this dish with your favorite sides for a complete meal.