Opah Corned Beef Hash
Photo courtesy of Catalina Offshore Products.
A pescatarian twist on traditional corned beef hash, this crowd-pleasing recipe utilizes opah abductor.
Depending on availability, the abductor can be interchanged with the adductor. Both of the dark red, protein packed muscle sections look and cook like beef but are leaner and therefore healthier! Serves 8 for brunch or dinner.
Recipe created for Catalina Offshore by Chef Karen Barnett of Small Bar & Grill, a beloved San Diego watering hole known for its craft beer selection and gastropub cuisine.
Ingredients
3 lbs opah abductor, 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.