Pan-seared Opakapaka



Served with puttanesca, fennel salad, lemon oil.
Photography by edible Hawaiian Islands
Course: Main Course
Author: David Viviano


  • Medium Sauté Pan
  • Medium Pot
  • Small Bowl


  • 6 oz. Filet Opakapaka
  • 1 Tbsp. Olive Oil
  • 4 oz. Puttanesca Sauce Recipe Below
  • ¼ Cup Fennel Salad Recipe Below
  • 1 Tbsp. Lemon Oil
  • Italian Parsley Leaves 5 Per Serving
  • Salt and Pepper

Puttanesca Sauce

  • 2 Tbsp. Olive Oil
  • 2 Cloves of Garlic Chopped
  • 1 Tbsp. Anchovies Chopped
  • ¼ tsp. Crushed Red Pepper Flake
  • ½ Cup Oil Cured Black Olives Sliced
  • 2 Tbsp. Capers
  • 4 Cups Kamuela Tomatoes Concasse Blanched, Peeled, Seeded, and Chopped

Fennel Salad

  • 1 Bulb Fennel Shaved and Fronds
  • 1 Lemon Juiced
  • 2 Tbsp. Extra Virgin Olive Oil
  • Salt To Taste


Prepare Puttanesca Sauce.

  • In a medium pot, heat oil.
  • Add garlic, anchovy, and red pepper flake. Sauté until garlic is tender and anchovy has melted into the oil.
  • Add olives, capers, and tomatoes. Simmer for about 30 minutes.

Prepare Fennel Salad.

  • In a small bowl, add shaved fennel, fronds, lemon juice, and olive oil.
  • Mix together and season to taste.

Prepare Fish and Plate.

  • Season fish with salt and pepper.
  • Heat a medium sauté pan on high heat. Add olive oil.
  •  Sear the fish presentation side first. Once golden brown (about 2-3 minutes) flip fish. Cook for another 2-3 minutes or until golden brown on both sides.
  • Ladle puttanesca sauce into a bowl. Place fish on top. Put fennel salad on fish. Drizzle lemon oil around fish. Garnish with parsley.
  • Serve and Enjoy!