Why Sign Up?

  • Save recipes
  • Build shopping lists
  • Get personalized food recommendations based on your food and diet preferences
  • Access your shopping list and recipes on your mobile device
  • Manage email preferences
  • Comment and rate recipes
Previous Next

For the Love of Cooking!

Recipes and Resources for Making Great Food



Seared Opah with Tomato Concasse Recipe

My Recipe Box

May We Recommend

Glazed Apple Fritters
Find More Favorites

My Recipes

My Menu

My Shopping List

+ Add to Shopping List

Cook's Tools

Cooking Timers
Cooking Measurements
Wine Pairings
Cooking Terms
Bake, Broil or Grill?
My Recipe Box
Shopping List

Seared Opah with Tomato Concasse

Rate this Recipe


4 opah fillets
3 oz. each
1 tablespoon olive oil
2 tablespoons minced garlic
1 tablespoon lemon juice
3 tablespoons white wine
3 tablespoon chopped parsley
4 tablespoon unsalted butter
Salt, to taste
Pepper, to taste
Shredded Parmesan, for garnish
For Tomato Concasse:
1 lb. tomatoes, cored
2 shallots
4 tablespoons unsalted butter


  1. Fill a pot with water and bring to a boil. Fill a large bowl with water and ice cubes.
  2. Lightly cut an X into the bottom of tomatoes. Place tomatoes into boiling water for 10 seconds. Remove and place into the bowl of ice water.
  3. Remove tomatoes and peel skins off. (If skin doesn’t come off easily, repeat steps for boiling water and ice water.) Place tomatoes on cutting board and cut in half. Remove seeds and chop into small chunks.
  4. Place 4 tablespoons of butter in a saucepan. Bring to medium heat and melt butter. Add shallots and tomatoes. Cook for 5 minutes.
  5. Bring a sauté pan to medium heat. Add olive oil.
  6. Season both sides of opah fillets with salt and pepper.
  7. Place opah fillets in sauté pan and cook for 4-5 minutes per side.
  8. Remove fish from pan. Add garlic and stir until lightly browned. Add tomato mixture, lemon juice and white wine. Stir ingredients together well. Cook until most of the liquid is gone.
  9. Reduce heat to low and slowly add remaining 4 tablespoons of butter to sauté pan. Stir together.
  10. Remove pan from heat and add parsley. Stir together.
  11. Place opah fillets on serving plates and spoon tomato concasse over top, sprinkle with Parmesan and enjoy.
Course: Dinner
view disclaimer
In no event shall Jensen's Foods, its affiliates and its third party providers be liable to you or any third parties for any illness or damages of any kind, direct or indirect, arising out of, or in any way connected with, your use of the information or recipes provided on, or accessed through, this website. Service provider, its affiliates and its third party providers disclaim any liability, loss or obligation in connection with the content provided on this website. This website, and the recipes and information on this website, are provided strictly "as is" and without warranty of any kind, and should not be construed in any way as medical advice or instruction. Consult the appropriate health professionals before using any of the recipes or information on this website.

Similar Recipes:

Rate this Recipe


Please Log in to comment

The comments section is here to help you have a great cooking experience. Keep that in mind and be on your best behavior as you chime in. Comments will be monitored and removed if off-topic, rude, or hurtful.



Please Log in to comment

What dinnertime dilemma?

Delectable dinner options that everyone can enjoy. Whether you're looking for something healthy or hearty, we've got the right dish for you. View Recipes >

The Real Flavor of Mardi Gras!

Ah, C'est bon ca (Ah, that's good), describes cajun cooking perfectly. Louisiana has a cuisine that's unlike anywhere else in the United States. Mixing French with Southern, and making something truly unique. View Recipes >