Opah Recipes

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Ingredients

1 pound ground opah*

2 tablespoon taco seasoning

1 large yellow onion, diced

1 (16 ounce) can white kidney beans

1 (16 ounce) can red kidney beans

1 jar (12–15 ounce) salsa of choice

½ teaspoon granulated garlic

½ teaspoon granulated onion

Salt and pepper to taste

Crushed red pepper flakes to taste

3 cups of water

Vegetable oil

Directions

1. Add some vegetable oil to a pan over medium-high heat.
2. Add the ground opah to the pan, followed by the taco seasoning. Stir to ensure all of the fish gets coated with seasoning, working to break up any chunks. Once the fish is browned, transfer it to a Dutch oven, similar size pot, or to a slow cooker.
3. Add a little more oil to the hot pan and sauté your diced onion. Once the onion browns and softens, add it in with the cooked fish.
4. Add the canned beans, salsa, granulated onion, garlic, salt, pepper, and crushed red pepper flake.
5. Add 3 cups of water, mix everything together, and set your pot over a low heat or your slow cooker to high.
6. Stir the chili occasionally to help the flavors come together. It will thicken as it cooks, but if you find it getting too thick, simply add a little more water. You may also wish to adjust the seasonings.
7. The chili should take about 2 hours on low if you’re using the stove, or 5 to 6 hours with a slow cooker.

*The ground opah in this recipe is derived from opah “flank” (abductor/adductor muscle). Ask your fishmonger to grind it for you if you don't have a meat grinder at home. Alternatively, you could use an 80:20 ratio of ground opah flank and ground opah belly.

Recipe by Tommy the Fishmonger and courtesy of Catalina Offshore Products, San Diego, California.

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This recipe works great with any thick-cut fish steaks, including opah, swordfish, grouper, tuna, or mahi.

Ingredients

1 pound opah, cut into 4 pieces

1 tablespoon ground coriander

1 tablespoon ground cumin

½ tablespoon dried oregano

½ teaspoon cayenne pepper

½ teaspoon salt

Pinch of pepper

Directions

1. Preheat charcoal grill. Combine spices in a small bowl. Sprinkle enough spice mix on opah to cover one side. Spray side of opah with a touch of cooking spray (to prevent sticking on the grill).
2. Place opah spice side down and cook for 8 to 10 minutes then flip and cook on the other side for 8 to 10 minutes.

Recipe adapted from Chef Joshua Butler, Florida Chef, 2005 Great American Seafood Cook-Off.

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Ingredients

1 cup mayonnaise

3 tablespoons fresh lemon juice

⅛ teaspoon cayenne pepper

⅛ teaspoon salt

3 tablespoons lemon zest

4 tuna steaks, about 1-inch thick

¼ cup vegetable oil

salt

freshly ground black pepper

Directions

1. Prepare the lemon mayonnaise. In a small bowl, combine mayonnaise, juice, cayenne, salt and zest. Set aside for flavors to blend.
2. Brush steaks with oil and sprinkle with salt and pepper. Grill about 4 inches from coals until done on one side, about 6 to 7 minutes. Turn and repeat on the other side. Spread with lemon mayonnaise. Serves 4.

Recipe courtesy of Mariner’s Menu: 30 Years of Fresh Seafood Ideas by Joyce Taylor, 2003, North Carolina Sea Grant.

Ingredients

Sauce

Olive oil for sautéing

2 tablespoons prosciutto ham, diced

2 cloves fresh garlic, sliced

2 tablespoons red onions, small dice

½ cup chicken stock

1 tablespoon butter

2 cups fresh spinach, trimmed

2 tablespoons golden raisins

3 tablespoons ripe tomato, diced

Salt and pepper to taste

Swordfish Steaks

2 swordfish steaks, 5 ounces each

2 tablespoons flour and 2 tablespoons water

Parmesan crust: mix 1 tablespoon Parmesan cheese, ½ teaspoon oregano, 4 tablespoons Japanese-style bread crumbs, 1 teaspoon granulated garlic

3 tablespoons extra virgin olive oil

2 fresh rosemary sprigs, 1 lemon wedge, and chopped fresh parsley for garnish

Directions

Sauce

1. While the fish is baking, sauté garlic, onions, and prosciutto in oil until lightly brown. Add chicken stock and stir in butter to thicken. Add raisins and tomatoes and lightly toss in the spinach.
2. Quickly season with salt and pepper and remove from heat to ensure the spinach stays bright green.

Swordfish Steaks

1. Mix two tablespoons of flour and the water to make a “slurry” the consistency of heavy cream. Brush swordfish with the flour slurry and encrust on both sides with the Parmesan breading mixture. Sear the Parmesan-crusted swordfish in hot oil until golden brown and bake in the oven until medium.
2. To serve: Place swordfish over a bed of mashed potatoes, top with sauce, and garnish.

Note: Other types of firm-fleshed fish may be substituted, such as tuna or mahi-mahi.

Recipe from Rob Reper of Virginia Beach, VA for “Chefs’ Seafood Symposium” archives, courtesy of Virginia Sea Grant, Virginia Institute of Marine Science.

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