Prosciutto Crusted Opah with Shrooms and Tomatoes




Don’t let this one scare you. It’s so easy, even a caveman could do it. I’ve done prosciutto crusted seafood on my site before and this won’t be the last time you’ll see it. I want to encourage you to learn the technique because most things wrapped in aged pork product, whether it be bacon, prosciutto or pancetta, are delicious!

Opah is also called moonfish and is not a fish that is readily available at your local grocer. However, as I mention in the video, this technique can be applied all fish that are rich, full flavored and fine textured.

I use the maple mushroom medley as well, which you can find by clicking here.

This is what an opah looks like. I’ve never fished for one, but I will someday soon, and I’ll share the story when I do.

I was first exposed to moonfish while working at Roy’s, a restaurant that has mastered Hawaiian Fusion Cuisine. Working there was formative in introducing me to amazing foods I had never tasted before and in teaching me about teamwork. Our crew was referred to as the Ohana and it was one of the most amazing teams I’ve ever been a part of. If you get the chance to eat or work there, I totally recommend it.

I encourage you to get in the kitchen and hone your skills. By combining proteins of the sea with your favorite pork product, you’ll become a Culinary Ninjain no time…

“Keep It Paleo!” my friends.

Your Pal,

Paleo Nick

(Slaying silver salmon in Alaska’s Prince William Sound circa 2004)

Prosciutto Crusted Opah with Shrooms and Tomatoes

Ingredient List:

  • 1-6oz. piece opah
  • 1 slice prosciutto
  • Olive oil, as needed (approx. 1 tablespoon)
  • 4 Campari tomatoes, cored and rough chopped/quartered
  • 1 handful fresh basil leaves
  • 1 cup Nick’s Mushroom Medley
  • 1 light drizzle of aged balsamic (Villa Manodori)

Preparation Instructions:

  1. Preheat your oven to 350°F.
  2. Place a sauté pan over medium-high heat, wrap opah in prosciutto, add olive oil to pan and then place the opah, seam side down, in the sauté pan.
  3. Brown approximately 30 seconds on all sides, then add tomatoes to pan and place in oven. While opah roasts, heat mushrooms on the stove top in a separate sauté pan.
  4. Cook until the opah reaches an internal temperature of 120°F. Remove from oven.
  5. To plate, create a mound of mushrooms in the center of a plate, top with opah, fold basil into tomatoes, top opah with tomato/basil mixture, and finish with a drizzle of aged balsamic. Voila! You’re a Culinary Ninja!
  6. Enjoy with your friends and….

“Keep It Paleo!”


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