As featured on Fox 5 San Diego, this pescatarian twist on traditional corned beef hash, this crowd-pleasing recipe utilizes opah flank. Otherwise referred to as the abductor and adductor muscles of the fish, located near the the fin, opah flank nearly looks and cooks like beef but is leaner and far healthier.
Recipe created for Catalina Offshore by Chef Karen Barnett of Small Bar & Grill fame and What a Beautiful Buzz private chef service. Serves 8 for brunch or dinner.
- 3 lbs opah flank, cubed
- 3 lbs red potatoes, diced
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 1 tbsp fresh rosemary, chopped (or 3 tsp dried rosemary)
- 2 dried bay leaves
- 12 allspice berries
- 1.5 tbsp mustard seeds
- 1 – 12oz can of beer, lager preferred
- 16 oz vegetable or bone broth
- 3 tbsp unsalted butter
- Salt & pepper to taste
- Olive oil
- Optional: rye toast, fried egg
How to Prepare:
- Preheat oven to 400°F. Toss potatoes in olive oil with rosemary, salt & pepper. Spread out evenly on a sheet pan and roast for about 25 minutes or until tender. Leave on countertop to cool.
- In a sauce pan, sauté half of the onion in about 1 tbsp olive oil. Add 2 cloves garlic when onions are translucent. Add opah, searing to brown only on one side. When browned, remove only the opah from pan and set aside.
- To the onions in the sauce pan, add bay leaves, allspice, mustard seeds, and beer – bring to a boil. Add 1 tbsp salt, broth, and simmer for one hour, allowing the liquid to reduce slightly. Add opah to the simmering broth for 25 minutes. Remove fish onto a plate or bowl with a slotted spoon, careful to leave allspice berries and bay leaves in the broth.
- In a skillet, sauté the remaining onion and garlic in a splash of olive oil plus 2 tbsp butter. Add cooked potatoes and sauté over medium heat until beginning to brown. Add opah and cook together until edges are crisped. Season with salt & pepper if necessary.
- Serve family-style or on individual plates. Optional: top with over-medium eggs and accompany with rye toast.