GRILLED OPAH WITH MANGO AND AVOCADO SALSA, CITRUS VINAIGRETTE AN

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

Do NOT overcook this fish, as it will become dry! This is good with a side of toasted quinoa. Adapted from a recipe on grouprecipes.com.

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.

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