Grilled Opah With Mango And Avocado Salsa Baby Lettuce Salad With Citrus Vinaigrette And Toasted Almonds
From luisascatering 15 years ago
- 6 minutes to make
- Serves 2
This delicious fish is also referred to as Moonfish. We are lucky enough that it's sold fresh and wild at our local Costco. The mango and avocado salsa with a hint of red chile and citrus notes is perfect with the juicy grilled fish. Read more Tuna, Mahi Mahi or Pompano can be used to substitute if opah is not available. See less
Ingredients
- 2 fresh Opah fillets, 6-8 oz each shopping list
- olive oil shopping list
- kosher salt and fresh ground black pepper to taste shopping list
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- mango Salsa: shopping list
- 1 fresh, ripe mango, cubed shopping list
- 1/4 cup red onion, chopped and rinsed shopping list
- 1 fresh red fresno chile, minced shopping list
- 1 tablespoon chopped cilantro shopping list
- 1 ripe but slightly firm avocado, cubed shopping list
- a few tablespoons of citrus vinaigrette (recipe follows) shopping list
- ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ shopping list
- For the Citrus Vinaigrette: shopping list
- 1/4 cup olive oil shopping list
- 1 tablespoon fresh lime juice shopping list
- 1 tablespoon orange juice shopping list
- 1/2 teaspoon lime zest shopping list
- 1/2 teaspoon orange zest shopping list
- 1 tablespoon honey, or to taste shopping list
- 1/4 teaspoon kosher salt shopping list
- 1/2 teaspoon freshly ground black pepper shopping list
- ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ shopping list
- 2 large handfuls of baby lettuce shopping list
- 1/4 cup sliced almonds, toasted shopping list
How to make it
- Citrus Vinaigrette: Combine all the ingredients in a jar or a tight-sealing plastic container. Shake to blend.
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- Mango-Avocado Salsa: Combine mango, red onion, chile and cilantro with a tablespoon of the vinaigrette. Add the avocado on top and drizzle with a couple more tablespoons of the vinagrette so it doesn't brown. Very gently, lightly mix in the avocado into the mango mixture. Cover and refrigerate until ready to serve.
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- Directions if grilling fish: Brush opah with olive oil and add salt and pepper to taste, add to grill, 6-8 minutes per side---do not overcook.
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- Directions for cooking fish indoors: If indoors, 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 as you would beef or chicken. When all sides have a nice golden brown hue, place pan in heated oven for a few minutes to finish. Again, do not over cook.
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- To plate: Place salad green and almonds in bowl and toss with remaining vinaigrette to lightly coat. Place a mound of salad on each serving plate. Place each piece of Opah on the salad then top with mango-avocado salsa. Drizzle any additional vinaigrette around the plate. Enjoy!
The Rating
Reviewed by 6 people-
~HELLO~
No matter what Season of the year it is
here in Southern California your
"5"FORK!!!!! recipe can be enjoyed!
I look forward to sharing it with my Family
this week-end~
~Blessings~
~*~mj~&~
I added this ...more
mjcmcook
in Beach City loved it
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You have my five on this wonderful recipe.
It looks delicious.
trigger
in loved it
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Lovely recipe! Not sure if I can find this type of fish, would any other type be similar, or work fine with this recipe? I love the sounds of salsa and vinaigrette here!
juels
in Clayton loved it
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