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.
- 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
- 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.