Tuesday, February 26, 2008

Recipe: Tate's Panko Crusted Opah

As promised here is budding Chef-to-be Tate Edward’s recipe for his Panko Crusted Opah that he served when I was visiting Honolulu recently.










PANKO CRUSTED OPAH ( Moonfish) 4-6 Servings
4-6 good sized Opah fillets
Spread:
1 cup mayonnaise
1 loose Tbl fresh chopped dill
1-3 cloves minced garlic depending on how much you like garlic, I use about two.
1+ Tbl(s) Sriracha brand hot chili sauce, just how hot do you want it adjust to your taste if it gets too hot add a little more mayonnaise.
salt and pepper to taste but go a little light on the salt, a pinch of each is good.
Seasoned Panko breadcrumbs:
3 cups Panko breadcrumbs ( if not available store-bought seasoned breadcrumbs will do)
1 Tbl dried parsley
1 tsp garlic powder
1 tsp onion powder
1/2 tsp dried oregano crushed
salt and pepper to taste
Method:
Pre-heat oven to 350 degrees
1. mix together the ingredients for the spread and let sit in the refrigerator for 10 or 15 minutes
2. place tin foil on a cookie sheet or half sheet pan and lightly spread with olive oil
3. sprinkle salt and pepper on the foil and place Opah fillets on foil place them together on pan as if making one big fillet then salt and pepper the fillets
4. take spread and cover fillets generously
5. take seasoned Panko or regular seasoned breadcrumbs and cover the fillets, pat then add more if needed, there should be no spread showing.
6. place in oven and bake for 15-20 minutes (depending on thickness of fillets) check for doneness by touch (should be slightly firm but with some give) or with a fork in the middle fillet cover hole with crust. If crust is browning too quickly cover with foil. If not quite done, place back in oven and check again in about five minutes… if crust needs additional browning broil quickly for no more than two minutes—taking care that crust does not burn!
7. EAT!
This recipe goes well with salmon and any fish that has a rather high fat-content.

ALOHA! AND GOOD EATING
Tate Edwards

8 comments:

Anonymous said...

Tate,

Mahalo for the ono opah recipe. I just made it for dinner and we loved it. My husband made wilted spinach with olive oil and garlic cloves, it went well together.

I do recommend you apend your recipe to indicate that the panko should go on both sides of the fish and that it is ok if some of the spread shows through (other wise you get too many panko crumbs that don't toast).

Mahalo again for the great recipe.

-Elizabeth from Ewa Beach

Anonymous said...

I was given this wonderful (expensive!) fish as a houseguest gift. We made it with your recipe and it is fabulous! I lined the baking sheet with foil and sprayed it with Pam. I used regular toasted crumbs which worked fine. (I did not put crumbs on both sides because I thought the bottom layer would get soggy.) I also substituted Thai Roasted Red Pepper Paste. Worked well!!

Anonymous said...

I'm trying a variation of this tonight at the restaurant. Thanks for the recipe.

aja said...

Super Good!!! Its a winner. Thank you

Anonymous said...

This recipe is outstanding! My son who never eats fish gobbled this up and asked for more. I particularly love the mayo mix. The blend of mayo, chili sauce, garlic, onion,and dill are wonderfully flavorfull. I will definitely use it for other recipes.

Anonymous said...

Opah was a fish I have never made my self, but it was at costco and I decided to give it a try gald i foudn this recipe. It's awesome, I have made it twice now and I must say the Panko bread crumbs make a big difference. Either way is great tho.

Anonymous said...

Mahalo! made this last night and it was a party in my mouth. Both my daughter and I enjoyed it. What a fabulous combinations of textures and flavors. I would order this in a high end restaurant, but am so happy to have the recipe to make at home. The sauce will go great on a number of other things too!

Anonymous said...

Bought fresh opah at the market and had no idea how to cook it then I found your recipe and this is one of the best tasting fish recipes I have ever made - Excellent!! Thank you