Grilled Opah With Mango and Avocado Salsa, Citrus Vinaigrette An
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
NutritionCitrus Vinaigrette
- 1⁄4cup olive oil
- 1tablespoon fresh lime juice
- 1tablespoon orange juice
- 1⁄2teaspoon lime zest
- 1⁄2teaspoon orange zest
- 1
- 1⁄4teaspoon kosher salt
- 1⁄2teaspoon fresh ground black pepper
Salsa
- 1
- 1⁄4
- 1 -3fresh red serrano chilie, minced (to taste)
- 1⁄2
- 1tablespoon chopped cilantro
- 1
Fish
- 2(6 ounce) fresh opah fillets
- kosher salt & freshly ground black pepper
Garnish
- baby lettuce
- 1⁄4
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DIRECTIONS
- 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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