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Macadamia Nut-crusted Opah

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Course Main Dish
Cuisine Seafood

Ingredients
  

  • 4 6-8 ounce opah fillets
  • Pinch of kosher salt
  • 1/2 teaspoon ground white pepper
  • 2 tablespoons olive oil
  • Crust:
  • 1 cup panko
  • 1/2 cup shredded parmesan cheese
  • 1/2 cup finely chopped unsalted macadamia nuts
  • 3 tablespoons finely chopped basil leaves
  • 2 tablespoons finely minced garlic
  • 1/2 teaspoon finely chopped thyme leaves
  • Lemon-Butter Wine Sauce:
  • 1/4 cup dry wine
  • 1/4 cup chopped onion
  • 2 tablespoons Chopped Parsley
  • 2 tablespoons Chopped Chives
  • 1/4 cup lemon juice
  • 1/4 cup heavy cream
  • 1-1/2 cups softened unsalted butter
  • 1/2 teaspoon salt
  • 1/4 cup capers
  • 1/4 teaspoon lemon juice

Instructions
 

  • Season fillets with salt and pepper. Combine crust ingredients; coat fillets with mixture.
  • Heat olive oil over medium-high heat. Sauté fillets until golden brown, about 4 minutes on both sides. Serves 4.
  • To make sauce: Heat wine, onion, parsley, chives and 1/4 cup lemon juice. Cook until reduces to half. Add heavy cream; simmer 2 minutes. Remove from heat and whisk in butter, a little at a time. Add salt, capers and remaining lemon juice. Makes about 1 cup. Serve alongside fish.
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