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.
(Slaying silver salmon in Alaska’s Prince William Sound circa 2004)
Prosciutto Crusted Opah with Shrooms and Tomatoes
“Keep It Paleo!”