Lent Special: Moonfish

Dear Diary,

Happy to report that we found a new fish we really like, Moonfish. Moonfish, also called Opah, is a firm, white fish that is cut into steak-like fillets. If you are local, Kroger in Florence and Ft. Mitchell, KY are both carrying the wild-caught fish. The employee working in the Seafood Department suggested blackening the fish and then adding a Remoulade sauce so that is what I did!


Remoulade sauce isn’t the healthiest but everyone deserves a treat and I love sauce on my food. Happy dance!

I decided to pan sear the fish & place in the oven for a few minutes while I was getting everything else ready. It was perfect. I found this great article on how to cook Moonfish & highly suggest you read it before cooking it for the first time. I followed the pan-searing method: How to Cook Moonfish

Please let me know if you have any questions & happy cooking!

This is the same blackened seasoning mix I used for the cod:

Mix all ingredients below & store remaining in a sealed container.     Ingredients: 1.5 teaspoons paprika, 1 teaspoon dried thyme,  1 teaspoon onion powder, 1 teaspoon garlic powder, 1/2 teaspoon cumin, 1/2 teaspoon oregano,  1/4 teaspoon salt, 1/4 teaspoon black pepper & 1/4 teaspoon cayenne pepper


  • 2 Moonfish Fillets
  • Blackened Seasoning (ingredients above)
  • Remoulade Sauce
  • Olive Oil


1. Set stove top  to high heat. Add a thin layer of olive oil to skillet.

2. Spread blackened seasoning to both sides of the fish fillets.

3. Once hot, place the fillets in the pan and cook on one side undisturbed for two minutes, allowing the outside to get nicely browned and crispy.

4. Turn fish to the other side and cook for another two minutes to sear that side the same way. Lower the heat to medium and allow the Moonfish to continue cooking, flipping frequently to prevent burning. You want the fish to be fully cooked on the inside. I cut open the fish & it looked like it could use a few minutes so I put the whole skillet in the preheated oven set at 425 degrees.

5. Once cooked, add around one tablespoon of remoulade to the top of the fish. Enjoy!

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