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    You are in: Home / Recipes / Grilled Opah With Mango and Avocado Salsa, Citrus Vinaigrette An Recipe
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    Grilled Opah With Mango and Avocado Salsa, Citrus Vinaigrette An

    Grilled Opah With Mango and Avocado Salsa, Citrus Vinaigrette An. Photo by Zeldaz

    1/1 Photo of Grilled Opah With Mango and Avocado Salsa, Citrus Vinaigrette An

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    20 mins

    10 mins

    Zeldaz's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Citrus Vinaigrette

    Salsa

    • 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

    Fish

    • 2 (6 ounce) fresh opah fillets
    • olive oil
    • kosher salt & freshly ground black pepper

    Garnish

    Directions:

    1. 1
      Make citrus vinaigrette by combining all the ingredients in a jar or a tight-sealing plastic container. Shake to blend.
    2. 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. 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. 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. 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.

    Ratings & Reviews:

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    Nutritional Facts for Grilled Opah With Mango and Avocado Salsa, Citrus Vinaigrette An

    Serving Size: 1 (390 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 670.2
     
    Calories from Fat 486
    72%
    Total Fat 54.0 g
    83%
    Saturated Fat 6.8 g
    34%
    Cholesterol 0.0 mg
    0%
    Sodium 230.6 mg
    9%
    Total Carbohydrate 50.1 g
    16%
    Dietary Fiber 11.2 g
    45%
    Sugars 35.6 g
    142%
    Protein 6.4 g
    12%

    The following items or measurements are not included:

    lime zest

    red serrano chilies

    opah fillets

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