Opah can be hard to come by in a standard super market.  For that reason, you can use ahi as a substitute.  I find both go wonderfully with the parsnip puree.

Ingredients:

Fish

- 1 LB Opah, cut into 3” wide by 2” thick pieces

- 1 teaspoon butter

- 1 tablespoon chopped scallions

- 1/8 teaspoon freshly grated ginger

- 1 teaspoon fresh lemon juice

- Dash of salt

- ¼ cup dry white wine

Parsnip Puree

- 5 medium sized parsnips, peeled and cut into ¼” disks

- ¾ cup heavy cream

- ½ cup grated parmesan

- ½ teaspoon salt

- ¼ teaspoon white pepper

- 1.5 tablespoons butter

Instructions:

Heat a large stock pot of water over medium high heat.  Add parsnips and bring to a boil.  Reduce to a simmer over low-medium heat and continue to cook for 20 minutes.  Strain the parsnips and pat dry.  Place parsnips in a food processor and add cream, parmesan, salt and pepper.  Mix for 1 minute or until the mixture reduces to a smooth puree.  Transfer the puree back to the stockpot over medium heat.  Cook for 1 minute, stirring frequently.  Add butter, stir and remove from heat.

For the fish, heat the butter over medium – high heat in a large sauté pan.  Once the butter is melted and coats the base of the pan, add the fish.  Cook for 2 minutes per side.  Add scallions, ginger, lemon juice and salt.  Cook for an additional minute, stirring frequently.  Add wine.  Cover and cook for 2 more minutes.  Remover the fish from the pan and cut along the grain into ½” thick slices.   Serve fish atop ½ cup parsnip puree and spoon scallion/ wine mixture over the fish.