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Recipe from Chef Isaish Cantotay, Good to Grill

3 lbs Opah (cut into 3 oz pieces)

Saute Sauce
2-1/2 c. Mayonnaise
1 tsp. Granulated garlic
1-1/2 tbs Lemon juice
1 tsp Ground black pepper

Mix together.

Butter Sauce
1 tsp Finely chopped shallot
1/4 c. Salt and pepper
1/4 lbs Unsalted butter in chunks
1/4 c. White wine
1/4 c. 36% Heavy cream

Add chopped shallots and wine to sauce pan and reduce till almost dry. Add the heavy cream and reduce by half. Remove from heat and whip in the butter til thick. Salt and pepper to taste.

Ponzu Sauce
1/2 c. Soy sauce
1-1/2 tbs Freshly squeezed lime juice
1 tbs Fresh ginger, peeled and grated
1 Scallion (green and white), thinly sliced
1/4 c. Water
2 tbs. Orange juice
1 Serro chile, stemmed and sliced (with seeds)
1/2 tsp. Cracked coriander seeds (optional)
2 tbs. Rice wine vinegar

Whisk all the ingredients in a small bowl.

Herb Crust
1 lb. Panko bread crumbs
1 c. Fresh chopped basil
1/4 c. Fresh chopped garlic
1/4 c. Dried thyme
1/8 c. Kosher salt
1 tbs. White pepper
1 c. Chopped Island Princess Macadamia Nuts
1 quart Shredded Parmesan cheese
1/2 c. Fresh chopped parsley

Mix all ingredients together.

Preparation: Lather the 4 oz. Opah pieces with the sauce sauce. Roll the pieces in the herb crust then saute the Opah in a pan until cooked.

Plating: Place on top of a bed of Nalo greens and drizzle butter sauce and Ponzu sauce over the finished product.