This is a great grilled salad. Opah is a mild firm flesh fish similar to swordfish. Splurge on good potatoes for this. This serves 3-4.
Grilled Opah Salad with Asparagus and Poatatoes
- 1 lb fresh opah fillets 1″ thick cut into serving sizes
- 1 tbsp garlic scapes chopped fine
- 1/8 cup lime juice
- 1/8 cup olive oil
- 1/4 cup fresh dill chopped fine
- 12-14 small purple/red or new potatoes sliced in half
- 10-12 stalks asparagus
- 1/2 head kale
- 1/2 bunch spinach
wash fish in cold water, pat dry and season with salt and pepper. Mix scapes, lime juice, oil and dill and add fish. Marinate 4 hours flipping once. Boil potatoes in salted water for 10 minutes then remove and run under cold water to stop cooking. Mix greens together in a bowl. Prepare a dressing of 3 tbsp olive oil, 2 tbsp lime juice, 1 tbsp cider vinegar, and fresh dill to taste. Pour half of dressing over greens and toss well. Prepare barbecue and grill fish, potatoes and asparagus until done. Mix asparagus and potatoes into greens add remaining dressing and toss. Serve salad on plates, top with fish and crumbled feta.
Sounds delicious. I’ve never heard of nor seen opah, but I’m curious about marinating for 4 hours. I usually never marinate fish, especially swordfish, for more than 30 minutes, as I find it to become too soggy and mushy. Is opah of a much firmer consistency?
I’m definitely going to try marinating fish, it’s usually so delicate that I fear it would turn to mush. Grilling looks fabulous too!