Last week, I found fresh Opah from Hawaii at my local Costco. It was so beautiful and fresh that I had to have it! Opah is such a flavorful fish that I didn’t want to frilly it all up with sauces, etc. In my opinion, Opah is a lot more flavorful and moist than swordfish.
1 lb. opah fillet
Salt & pepper
Squeeze the lemon juice all over the fish. Salt & pepper both sides. Heat the olive oil in a frying pan.
Sear both sides of the fish for about 3-4 minutes per side (or until barely cooked through).
This sauce is so fresh and tasty – and it would be great with any white fish.
2 swordfish fillets
1/4 c. olive oil
Juice from 1/2 lemon
Salt & pepper
Dried oregano or other dried herbs
Grill the fish fillets until done. Cook them quickly and don’t let them dry out.
While the fish is cooking, combine the rest of the ingredients in a bowl.
When the fish is done, remove it to a warm platter. Puncture it with a fork. Drizzle the sauce on top and serve.
This was a great, simple, healthy way to cook up some fish!
1 c. breadcrumbs
1 c. cornmeal
2 t. seasoning salt
2 t. garlic powder
1/2 t. cayenne pepper
6 codfish fillets
2 large eggs, slightly beaten
In a small bowl combine the breadcrumbs, corn meal, salt, cayenne, and garlic powder. Put this mixture on a flat plate.
In another plate, add the eggs.
Dredge the fish fillets first in the breadcrumb mixture and then run it through the eggs. Fry the fish on the stove in some olive oil until they are browned on both sides.
Turn down the heat and cook through. Serve with lemon wedges if desired.
Tender cod fillets with tasty capers makes for a perfect combination.
2 cod fillets
Flour for dredging
2 T. drained capers
1 t. minced garlic
1/4 white wine
Juice from one lemon
Melt a pad of butter in some olive oil. In the meantime, dry the fish fillets well in paper towels. Dredge them in flour and put them into the hot butter/oil pan.
Cook and brown them well on both sides seasoning them a bit with salt and pepper. Transfer them to a plate and keep them warm.
To the skillet, add the capers. garlic, chili paste and wine. Reduce the wine a bit.
Add another pad of butter and melt it into a nice sauce. Add the parsley and mix well.
Spoon the sauce over the fish.
Any kind of thick white fish will work here – I used swordfish and it was delicious.
2 fish steaks
1 1/2 T. butter
1 T. olive oil
1 t. fresh parsley
1 t. minced garlic
In a saucepan, melt the butter and add all the other ingredients. Cook for a little bit until the garlic starts to brown. Set aside.
Season the fish steaks with the seasonings. Brush the butter sauce over each side.
Grill the steaks until done, basting occasionally with the butter sauce.
If you have some sauce left over, return the pan to the stove and boil for a few minutes. Pour the remaining sauce ever the fish and serve.
Any white fish will work here, but I find that I like either Red Snapper or Orange Roughy. They tend to hold up well and are flavorful, without being mushy.
2 large Orange Roughy fillets
8 green olives, chopped – I found some at Safeway in the deli section that were flavored with red pepper flakes
2 T capers, rinsed
1 medium onion, chopped
15 oz. can of diced tomatoes, with juices
1/2 cup white wine
1/2 cup chicken broth
Preheat oven to 350.
Heat olive oil in a pan. Add the olives, onions and capers and cook until the onions are translucent.
Add the tomatoes and simmer for about 5 minutes.
Add the fish. Add the wine and broth. Season with some pepper.
Place the entire pan in the oven for 20 minutes.
Serve the fish with the sauce spooned on top.