Macadamia nut crusted opah, or moonfish, with cabbage stir fry and seared opah with vine-ripe tomato garlic butter are some good moonfish recipes. The first recipe makes six servings, and the second makes four servings.
For the first recipe, preheat the oven to 400 degrees Fahrenheit. Combine 1 cup of ground macadamia nuts, 1 cup of flour and 2 cups of panko bread crumbs in a shallow dish. In another dish, combine 2 cups of buttermilk with 2 teaspoons of Thai garlic-chili paste. Season 6 6-ounce moonfish fillets with salt and pepper.
Dip the seasoned fillets in the buttermilk mixture and then the nut mixture. On medium-high heat, sauté half the fillets with 2 tablespoons of peanut oil for three minutes. Flip the fish, and bake for five minutes. Repeat with the second batch, and serve with cabbage stir-fry.
For the second recipe, place a sauté pan on medium heat. Once hot, add in some olive oil. Season 1 pound of 3-ounce opah fillets with salt and pepper. Sear both sides for a total of four to five minutes. Remove from the pan.
Next, stir 2 tablespoons of minced garlic in the pan. Add in tomato concasse made from 1 pound of tomatoes. Also, add in 1 tablespoon of lemon juice and 3 tablespoons of white wine. Stir over medium heat, reducing most of the liquid. On low heat, slowly add pieces of 1 pound of unsalted butter. Remove from heat, and add 2 tablespoons of chopped parsley. Season with salt and pepper, and serve with the moonfish.