Grilled Opah With Mango and Avocado Salsa, Citrus Vinaigrette An |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 2 |
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Do NOT overcook this fish, as it will become dry! This is good with a side of toasted quinoa. Adapted from a recipe on . Ingredients:
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 |
Directions:
1. Make citrus vinaigrette by combining all the ingredients in a jar or a tight-sealing plastic container. Shake to blend.
2. 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.
3. 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.
4. 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.
5. 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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