Seared Fish Sandwich with Tarragon Yogurt

In this recipe I sauté the pieces of Opah in oil and butter and let the rich flavors shine. The fish sandwich is paired with a tarragon yogurt sauce and pickled shallots for a sandwich characterized by its simplicity. I prefer to use a yogurt-based sauce for pairing with fish rather than a mayonnaise based sauce as it provides for a lighter accompaniment.

Seared Fish Sandwich with Tarragon Yogurt Sauce

Key Ingredients in This Recipe

• Opah – For this sandwich I use Opah, a Hawaiian fish also known as Moonfish, which might be because of its round shape and bright colors. It’s a fish with a rich flavor and a firm texture and can be substituted for other similar white fish such as ono or mahi mahi. In Hawaii for a long time Opah was known as “good luck” and Hawaiians gave it to each other as a gesture of goodwill rather than selling it. Unfortunately, that is no longer the case so you’re going to have to pay for it.
• Shallots – Shallots have a mild, slightly sweet flavor. If needed swap in yellow or red onion in this recipe. The general rule of thumb is 3 medium shallots equal 1 medium onion. Red quick pickled onion can also be used in this recipe.
• Greek Yogurt – How does Greek yogurt differ from regular yogurt? It’s strained to remove any excess whey – resulting in a richer, creamier consistency yogurt. Full-fat (5% fat) Greek yogurt is combined with tarragon, lemon zest and juice, garlic powder, salt and pepper.
• Lemon zest – The lemon zest is the grated outer skin from the lemon. Use a zester or microplane to remove the zest. If you don’t have a zester use a paring knife or vegetable peeler to remove the rind and finely chop it. 

How to Make this Opah Fish Sandwich Recipe

For the pickled shallots:

1. Make the pickling liquid. In a small saucepan over medium heat, stir together the apple cider vinegar, ½ cup water, salt and sugar and bring to a boil.
2. Add the shallots. Add the shallots to a small bowl or glass jar and pour the pickling mixture over top. Cover and refrigerate at least two hours before using. The pickled shallots can be kept in an airtight container in the pickling liquid for up to 2 weeks.

For the tarragon yogurt sauce:

1. Make the tarragon yogurt. Add the yogurt to a small mixing bowl and stir together the tarragon, lemon zest, lemon juice, garlic powder, salt and pepper. Cover and refrigerate until ready to use.

For the fish sandwich:

1. Sear fish. Season the filets on both sides with salt and pepper. Heat a large sauté pan over medium heat, add 1 tablespoon of the olive oil and heat through. Add 1 tablespoon of the butter and allow to melt. Add two of the filets to the pan and sauté until golden brown, about 3 minutes.
2. Flip the fish. Use a spatula to flip the fish and sauté on the other side, about an additional 3 to 4 minutes depending on the thickness. Remove to a plate then repeat with the remaining oil, butter and fillets.
3. Assemble and serve. Add butter lettuce leaves to the bottom halves of the rolls, then top each roll with a piece of the opah followed by some pickled shallot. Spread about 2 tablespoons of the yogurt on the top of each roll then close the sandwiches.

Other Recipes to Try

If you enjoy this recipe, I recommend checking out some of these:

• 20-Minute Salmon and Zucchini Pasta
• Salmon Cakes with Chive Yogurt Sauce
• Confit Tuna Sandwich

Seared Fish Sandwich with Tarragon Yogurt

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Prep Time 5 mins

Cook Time 15 mins

Serves 4

US Customary – Metric

Ingredients:

For the pickled shallots:

• 3 medium shallots, thinly sliced
• ¼ cup apple cider vinegar
• 2 teaspoons kosher salt
• 2 teaspoons granulated sugar

For the tarragon yogurt sauce:

• ¾ cup Greek yogurt
• 2 tablespoons freshly chopped tarragon
• 2 teaspoons lemon zest
• 2 tablespoons freshly squeezed lemon juice
• ½ teaspoon teaspoon garlic powder
• ¼ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper

For the fish sandwich:

• 2 pounds opah fillet, cut into 4 equal pieces
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• 2 tablespoons extra-virgin olive oil, divided
• 2 tablespoons unsalted butter, divided
• 4 ciabbata buns, split and toasted
• 8 leaves butter lettuce

Instructions:

For the pickled shallots:

• In a small saucepan over medium heat, stir together the apple cider vinegar, ½ cup water, salt and sugar and bring to a boil. Add the shallots to a small bowl or glass jar and pour the pickling mixture over top. Cover and refrigerate at least two hours before using. The pickled shallots can be kept in an airtight container in the pickling liquid for up to 2 weeks.

For the tarragon yogurt sauce:

• Add the yogurt to a small mixing bowl and stir together the tarragon, lemon zest, lemon juice, garlic powder, salt and pepper. Cover and refrigerate until ready to use.

For the fish sandwich:

• Season the filets on both sides with salt and pepper. Heat a large sauté pan over medium heat, add 1 tablespoon of the olive oil and heat through. Add 1 tablespoon of the butter and allow to melt. Add two of the filets to the pan and sauté until golden brown, about 3 minutes.
• Use a spatula to flip the fish and sauté on the other side, about an additional 3 to 4 minutes depending on the thickness. Remove to a plate then repeat with the remaining oil, butter and fillets.
• Add butter lettuce leaves to the bottom halves of the rolls, then top each roll with a piece of the opah followed by some pickled shallot. Spread about 2 tablespoons of the yogurt on the top of each roll then close the sandwiches.

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