Wednesday, February 17, 2016

Panko Crusted Opah

recipe by Chef Tate Edwards

I'm not sure where Wendell originally saw the recipe for this opah dish that he made, but I found it online and totally copied and pasted the recipe from the website Pacific Grill - Talk to the Chef.

FYI, the recipe says to bake for 15-20 minutes, but ours took around 40 minutes.  It came out very moist and tasty.


PANKO CRUSTED OPAH ( Moonfish) 4-6 Servings
4-6 good sized Opah fillets

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

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.

Tate Edwards


Dd said...

Talk about small world....Chef Tate is a former student of mine, when I introduced that program to Macys using KCC culinary students to work with me on the floor assisting with events and with product demonstrations. He recently married one of my other students ... btw ... Chef Tate's mother in law follows your blog !! She is a Kaimuki alumni !!

jalna said...

Wow, really small world, Dd!

Nippon Nin said...

I don't think I have seen this fish before...but I love the name...easy to remember. This dish looks wonderful!

Honolulu Aunty said...

Looks TOO ono!

K and S said...


Susan said...

Anything panko crusted has to be great !!

jalna said...

Akemi, it's also called a moonfish.

It surprised me how ono, Aunty.

Yah, Kat!

Mayonnaise too, Susan!

Kay said...

I have some ono that I tried cooking that didn't turn out well at all. I have no idea how to cook the rest of it. Sigh... I need Wendell over here.

jalna said...

Awww, too bad Kay. Maybe this way would work?: