Pistachio Crusted Opah, Pomegranate Nectarine Reduction

Pistachio Crusted Fresh Opah from Fijian Waters
Pomegranate Nectarine Reduction

Opah, also called moonfish, weighing up to 200 lbs., is harvested incidentally by long-line boats fishing for tuna and billfish in the Pacific. This fish does not swim in schools, so it is caught by accident. Historically, catching an opah was regarded as good luck and was given away rather than sold. The fishmonger at Bristol Farms poetically told me that the skin of a moonfish resembles moonlight dancing on the ocean. (photo from hawaii-seafood.org)
Opah has a rich, creamy flavor and firm, fatty texture, resulting from a diet of mostly squid. To make this dish: Combine pistachio nutmeat and panko breadcrumbs with rosemary, thyme, salt and pepper in a food processor. Dust the filet with flour, lightly coat with mayonnaise, then crust the filet with the pistachio mixture. Sauté in olive oil in a non-stick ovenproof pan until both sides are browned. Finish cooking the fish for just a few minutes in a 400° oven.
The folks at POM Wonderful sent me a few samples of their pomegranate products, one of which is this awesome POM Nectarine juice. 100% juice. I simply poured it into a pan and reduced it over medium-high heat to a syrup consistency. It needed nothing else, and paired beautifully with the fish! I am looking forward to trying this juice reduction with other dishes. And thank you POM Wonderful.

One of my favorite parts of hosting a dinner party is setting the table in the morning. Sometimes our dinner parties have themes, as in the Jackie Kennedy Dinner, or the Gourmet Retro Dinner Party, the Wolfgang Puck Austrian Dinner, or the All-Salmon Dinner Party. But this night was just about some good food and good friends. The inspiration for the table setting came from my garden, I just picked what was blooming!

A jaunty table setting with colors of the roses: red, purple, and white.

41 thoughts on “Pistachio Crusted Opah, Pomegranate Nectarine Reduction”

  1. That reduction looks like a great way to use that juice. I just got a case of that delivered to me yesterday and maybe I'll try your idea for some of it.

  2. We love this fish, but your reduction sauce is something new to me and will certainly be looking for it. Thanks.

  3. Lovely fish. Don't think I've had opah before. The actual fish looks a little funny. But that may just be me. hehe… I do love the pom-nectarine reduction you paired it with. I'm sure it brings another flavor for the dish as a whole.

  4. LL, I just want to say congratulations on your nominations, you are so worthy of them all, and yes, I'm one that would love for you to cook a meal for me!

  5. I've never heard or tried opah before, but I'm sure it's delicious. I'm already digging the pomegranate nectarine reduction.

  6. Hmmm – I am not a fish fan but I really love the sound of this. Might have to give it a try though I am not sure where would get opah from here…

  7. The dish sounds wonderful. And thanks for the background information on the fish; I hadn't been familiar with it.

    I love the table. It looks wonderful; and I love the flowers!

  8. This is a meal I would love to make for my family! We would love the pistachio crust and the pomegranate nectarine reduction, perfect! Hope I can find Opah!

  9. This is the first time I have heard of Opah-very interesting. I learned something today! Along with that fabulous fish dish the table setting is over the top. Loved it!

  10. EVERYTHING looks FAB!!! That fish before cooking is sooo pretty!
    Soooo glad you stopped by… now I can feast my eyes on your delightful food… yum!
    ENJOY your weekend!

  11. Never had this fish before. How interesting. I like the "moonlight dancing on the ocean" description. I love your table setting, too.


  12. Great idea on the reduction – I need to keep that in mind. And the table setting looks so inviting!

  13. Lori – This looks so fabulous! I love opah, but can't get it here, but I think the reduction would be great on any firm white fish. Yum, yum..

  14. the Opah fish with such shiny glistening silvery skin is not available over here-can imagine the taste and the lovely pistachio's crust.

  15. Everything looks so wonderful. I love the table scape. As always I would love to be a guest at your table.

  16. Your reeduction sounds absolutely beautiful!! Not to mention your lovely table and your whole Opha dish!

  17. The reduction sauce sounds wonderful with your pistachio encrusted Opah!! Never had Opah before but I'm sure it tastes wonderful!

  18. I have never had the chance to try Opah, but have always wanted to. I think it looks delicious with the pistachio crust!

  19. I don't know if I could find this fish – but this does look scrumptious, delectable, tasty and I love the reduction sauce. Congratulations on the nominations – your blog is so inspiring – it is well-deserved.

  20. LL,
    How did you get Oprah to lay down while you covered her in pistachios??????

    You win in my book for "who would you like to prepare a meal for you by?"!

  21. Why are your tables always so beautifully set? It's amazing. I've never had fish with fruity flavors before (except maybe citrus or tamarind?), looks delicious!

  22. O Lori Lynn, I would love to have this beautiful fish dish right now!

    I have to look for pomegranate juice other than the usual variety (I have only seen apple-pomegranate so far). I have noticed that Austrians like to give savory food a fruity note or accent, adding a grilled peach to rib steak, for example, or that classic, Wiener Schnitzel with a spoonful of lingonberry jam.

  23. Count me in, never tried this fish and did not know Opah was edible. Nut-crusted fish is a fave of mine…bravo!

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