Opah with Citrus Salsa

This recipe using only local ingredients was created for Edible Ojai & Ventura County by Nikki Newman, executive chef at Coastal Grill at the Embassy Suites at Mandalay Beach Hotel and Resort in Oxnard. Note: Opah tastes like a blend of tuna and swordfish. Any of these fish will work with this recipe. (It can also be made with local halibut, when in season.) Serves 2
September 04, 2015

Ingredients

Citrus Salsa
  • 1 orange
  • 1/2 lemon, sliced lengthwise
  • 1/2 tablespoon chopped cilantro
  • 1 small jalapeño
  • 1 tablespoon Honey Sauce*
Sautéed Opah
  • 12 ounces opah filet
  • 2 tablespoons local olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
Sautéed Vegetables
  • 3 small bunches baby bok choy
  • 1 tablespoon local olive oil
  • 1/2 small shallot, julienned
  • 1/2 red bell pepper, julienned
  • 2 tablespoons Honey Sauce*
Honey Sauce
  • 3 tablespoons local honey
  • 1 tablespoon lemon juice
  • 1 teaspoon freshly minced garlic
  • 1 teaspoon red chili flakes
  • Salt and pepper, to taste

Instructions

Citrus Salsa

Over a small bowl, used a sharp paring knife to cut rind from the oranges and lemons, down to the flesh. With each segment, slice the fruit between the two membranes so you just get the flesh. Let the citrus juice drip into the bowl as you cut.

Slice jalapeño crosswise into very thin slices (1/16 inch). Blend all ingredients together and set aside while you make the fish.

Sautéed Opah

Note: Have ingredients for the sautéed vegetables pre-cut before you start the fish.

Cut opah into 6-ounce portions. Season with salt and pepper. Heat sauté pan on high, bringing oil to smoking point.

Gently place opah filets in sauté pan. Cook on high for 3 to 4 minutes, until a nice brown crust develops. Gently and carefully flip opah over.

Reduce heat to medium and cook for another 5 minutes or until fish is cooked to desired doneness. Let the fish rest while you sauté the vegetables.

Sautéed Vegetables

Trim bottom off bok choy, rinse with water and slice into 1-inch chunks. Heat a sauté pan and add oil. Add shallot and bell pepper and cook for 1 minute. Add bok choy and lightly toss. Add sauce, toss and continue cooking over moderately high heat 2–3 minutes.

Honey Sauce

Whisk all ingredients together in a small bowl and set aside.

To serve, place sautéed vegetables on a plate. Top with opah, then 2 tablespoons citrus salsa.

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Ingredients

Citrus Salsa
  • 1 orange
  • 1/2 lemon, sliced lengthwise
  • 1/2 tablespoon chopped cilantro
  • 1 small jalapeño
  • 1 tablespoon Honey Sauce*
Sautéed Opah
  • 12 ounces opah filet
  • 2 tablespoons local olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
Sautéed Vegetables
  • 3 small bunches baby bok choy
  • 1 tablespoon local olive oil
  • 1/2 small shallot, julienned
  • 1/2 red bell pepper, julienned
  • 2 tablespoons Honey Sauce*
Honey Sauce
  • 3 tablespoons local honey
  • 1 tablespoon lemon juice
  • 1 teaspoon freshly minced garlic
  • 1 teaspoon red chili flakes
  • Salt and pepper, to taste
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