Buying Opah (Moonfish) online
Fijian Opah is commonly known as Moonfish. Its upper body has a grey like color which slows changes towards its belly where a red like color with tiny white spots. The opah’s large eyes are gold in color.
Due to the Opah’s large profile, there are three areas where its meat can be taken. Its attractive orange like color meat comes from the back of its neck along the back bone. Its meat towards the belly area is pink in color and the meazt of the fish’s cheeks has a sharp red color. All of the Opah’s meat turns white when it is cooked. The meat is firm in texture and is very rich.
Opah can be prepared in various methods such as sautéed, baked, steamed, broil, smoked and even as raw sashimi.
Its meat is one of the most preferred due to the fact that is in rich in oil and therefore makes it very flexible in preparing. Opah’s meat is also accompanied by nutritional benefits such as it is a rich source of protein, Vitamin B6 and B12, selenium, niacin and phosphorus.
Fresh chopped mint leaves, fresh chopped basil leaves, salt, pepper, mustard and a touch of soy sauce will definitely bring out one of the best flavors of Opah over low to medium heat.
Each Fresh and Frozen (Fin-fish item) comes in standard packs containing 2 pieces of either 6 or 8 ounce portions.
Buying Fresh Seafood Online from Anderson Seafoods has never been so easy, or tasted so good!
GRILLED FIJIAN OPAH WITH OLIVE-TOMATO-CAPER TAPENADE
Fijian Opah might bring up thoughts of tropical fruits and citrus, but this steaky fish actually holds up incredibly well to all sorts of flavors—including the Italian ones featured in our recipe for Grilled Fijian Opah with Olive-Tomato-Caper Tapenade. This simple recipe can be on the table in under 30 minutes—try it today paired with a spicy arugula salad and a piece of your favorite rustic Italian bread.
INGREDIENTS
- 2 Fijian Opah filets, skim removed
- Olive oil
- ½ cup chopped heirloom tomatoes
- 5 Kalamata olives, pitted and chopped
- 1 tbsp capers, drained and chopped
- 1 tbsp shallot, chopped
- Salt and pepper
DIRECTIONS
- To prepare your tapenade, combine heirloom tomatoes, olives, capers, and shallot in a small saucepan over medium-high heat. Cook for about 8 to 10 minutes, or until tomatoes have mostly broken down.
- Season the Fijian Opah filets on both sides with salt, pepper, and a light brushing of olive oil. Grill Fijian Opah on the hottest part of the grill—about 8 minutes on one side and then 5 minutes on the other. Remove from heat and top with tapenade.
