Best Grilled Opah With Mango And Avocado Salsa Citrus Vinaigrette An Recipes

Grilled Opah With Mango and Avocado Salsa, Citrus Vinaigrette An image

Provided by zeldaz51

Categories Mango

Time 30m

Yield 2 serving(s)

Number Of Ingredients 19

1/4 cup olive oil
1 tablespoon fresh lime juice
1 tablespoon orange juice
1/2 teaspoon lime zest
1/2 teaspoon orange zest
1 tablespoon honey (to taste)
1/4 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
1 ripe mango, cubed
1/4 cup diced red onion, rinsed in cold water
1 -3 fresh red serrano chilie, minced (to taste)
1/2 medium red bell pepper, minced
1 tablespoon chopped cilantro
1 ripe but slightly firm avocado, cubed
2 (6 ounce) fresh opah fillets
olive oil
kosher salt & freshly ground black pepper
baby lettuce
1/4 cup pine nuts, lightly toasted

Steps:

Make citrus vinaigrette by combining all the ingredients in a jar or a tight-sealing plastic container. Shake to blend.
Make salsa by combining mango, red onion, chile, bell pepper, and cilantro with 2 tablespoons of the vinaigrette. Very gently, lightly mix in the avocado into the mango mixture. Drizzle with one more tablespoon of vinaigrette, then cover and refrigerate until ready to serve.
Brush opah with olive oil and add salt and pepper to taste, put on preheated grill, cook 6-8 minutes per side, being careful not to overcook.
Or, preheat oven to 375. Season fish with salt and pepper. Heat a non-stick pan with olive oil, and sear all sides of the opah. When all sides have a nice golden brown hue, place pan in heated oven for a few minutes to finish.
Place salad greens and toasted pine nuts in bowl and toss with remaining vinaigrette. Place a mound of salad on each serving plate. Place fish on top the salad then top with mango-avocado salsa. Drizzle any additional vinaigrette around the plate.

Grilled Hawaiian Opah with Candied Lemons and Herb Salad image

Provided by Alex Guarnaschelli

Categories main-dish

Time 35m

Yield 2 servings

Number Of Ingredients 12

1/4 cup baby dandelion greens
1/4 cup picked fresh parsley leaves
1 small bunch fresh chives, sliced into 1-inch pieces
2 to 3 tablespoons honey
2 teaspoons saffron, chopped
1/4 teaspoon freshly ground black pepper, plus more for seasoning
Pinch kosher salt
2 lemons, 1 thinly sliced into rounds, 1 squeezed for juice
12 ounces Hawaiian opah (from belly or loin), skin removed, cut into 2 to 2 1/2-inch-thick steaks
Sea salt flakes, such as Maldon
2 tablespoons olive oil, plus more for brushing fish
1/2 cup picked fresh basil leaves

Steps:

Preheat the grill or a grill pan over high heat.
Combine the honey, saffron, pepper, kosher salt, lemons and 2 to 3 tablespoons water in a small saucepan and stir to combine. Simmer gently over medium heat, stirring occasionally and adding more water or honey as needed, until the consistency thickens and the lemon slices start to break down, about 25 minutes.
Meanwhile, sprinkle the opah on both sides with sea salt and pepper and lightly coat with the olive oil. Make sure the grill surface is clean, and then grill the fish on one side on the hottest part of the grill about 5 minutes, rotating halfway through to create diamond grill marks after about 3 minutes. Flip the fish using a fish spatula and repeat on the opposite side, cooking until fish is medium-rare, almost medium, another 4 to 5 minutes. Squeeze the lemon juice over the fish just before removing it from the grill and transfer to a serving plate. Brush the tops of the fish with a hint of olive oil and then cover with the candied lemons, followed by the basil, dandelion greens, parsley and chives.