I saw Opah at my supermarket, and having never tried it, decided to give it a whirl. The fish guy/monger/cutter (what are they even called?) reported that it was tasty and who is he to lie? So I bought it. It was fresh and wild caught, which means tasty and tastier in my books. I was pretty sure I could stick a lemon on top and serve it and it would taste good, but what fun would that be? So I came up with this concoction and I’m proud to say the food critic/chef/husband deemed it “really good”. In Katie’s Confessions Blog speak, that means it was freakin amazing…so you should really get on this recipe, like stat. Any firm white fish will do. This was a thick, meaty fish and reminded me a lot of swordfish. I haven’t seen it at my supermarket since, so I will keep this recipe handy next time they have swordfish.
Seared Opah with capers, tomatoes and basil in a white wine sauce
A flavorful fish recipe for a meaty, firm white fish.
Heat olive oil in large skillet over medium-high heat. Add fish and saute until lightly browned - 3-5 minutes per side (depending on the size of your fish). Fish should flake easily with a fork when done. Remove from heat and set aside.
Add shallots, saute for 30 seconds. Add tomatoes, capers, basil and wine - bring to a boil. Boil until sauce thickens a bit (about 5 minutes).
Lower heat and add butter and heavy cream. Simmer gently for 2 minutes. Season with salt and pepper to taste. Spoon over fish and serve.