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.

Pom Prosecco & Popcorn

Pom Prosecco
Popcorn with Truffle Oil

Pop regular popcorn in canola or peanut oil in a heavy, covered pot. Ratio: 3 T. oil to 1/2 c. popcorn kernels. Add fine sea salt then drizzle the warm popcorn with truffle oil. Extraordinary!
I don’t make popcorn very often, and in recent years, when I did, it was in the microwave. I am so glad to have rediscovered the old-fashioned way to make popcorn. I want to thank my blogger friend Thatgirl for the suggestion. Simple and really really good.

Great start to a cocktail party!
A Pom Prosecco was a great complement to our Miso Glazed Swordfish luncheon too. This is a mighty tasty cocktail, and food-friendly. Simply pour a few ounces cold pomegranate juice into a flute and add cold Prosecco, a dry Italian sparkling wine. Personally, I am not a huge fan of adding juice to Champagne, but Prosecco is different. The method used to produce Prosecco is much less costly than Champagne, yet still produces a high quality dry sparkling wine, which is meant to be consumed young.
And POM Wonderful is a perfect addition because it is not too sweet, gives the Prosecco that awesome pink color and depth of flavor, and you can take an inexpensive bottle of this bubbly and have a really nice fresh, crisp, refreshing drink. I purchased this bottle of Prosecco at Trader Joe’s for $5.99 US.
Thanks to the folks at POM Wonderful for the gift of the delicious anti-oxidant juice! I highly recommend a visit to the POM website to check out the pomegranate recipes and beautiful food photos too. I definitely look forward to using this juice in future recipes.
Browsing through my photo library recently and noticed a recurring theme, Glassware. Thought it might be fun to compile some of the photos here:

  1. Alex, Las Vegas
  2. La Mar, San Francisco
  3. Cline Cellars, Sonoma, California
  4. Guy Savoy, Las Vegas
  5. Per Se, New York City
  6. Gramercy Tavern, New York City
  7. Cline Cellars, Sonoma, California
  8. La Mar, San Francisco
  9. Per Se, New York City