Grilled Opah with Mango-Avocado Salsa

Yield 4

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Ingredients

  • 1 mango peeled, pitted and chopped into 1/2-inch cubes
  • 1 small avocado peeled, pitted and cut into 1/2-inch cubes
  • 1 medium tomato seeded and chopped into 1/2-inch pieces
  • 1/2 red bell pepper diced into 1/2-inch pieces
  • 1/4 cup shallots minced
  • 1 inch ginger peeled, minced
  • 1 small serrano chili seeded, minced
  • 1/4 cup cilantro chopped
  • 1 tbsp fresh lime juice
  • 1/4 tsp ground cumin
  • 1 tbsp extra virgin olive oil
  • Kosher salt and freshly ground black pepper to taste
  • 2, 6 oz opah fillets
  • 1 tbsp extra virgin olive oil
  • Kosher salt and freshly ground black pepper to taste
  • Fresh cilantro sprigs

Instructions

  1. Combine all the ingredients except the avocado together in a bowl. Season with salt and pepper to taste and stir to combine. Then carefully add the avocado and delicately stir to incorporate, being sure not to smash the avocado. Cover and place in the refrigerator and rest for 15 minutes for the flavors to blend.
  2. If grilling, light the grill and brush the grill grate with olive oil. Season the opah with salt and pepper to taste and brush with olive oil on both sides. Grill opah for 4 minutes on each side for a 1 inch thick fillet. Remove from grill.
  3. If sautéing, heat a large skillet over medium-high heat. Add 1 tbsp olive oil to the skillet and swirl to coat. Sprinkle opah with salt and pepper. Add fillets to the pan, sauté 4 minutes. Using a fish spatula, flip fillets over and sauté 4 minutes or until desired degree of doneness.
  4. To plate, spoon mango-avocado salsa equally between two plates. Carefully place each opah fillet over the salsa and top with some cilantro sprigs. Serve immediately.