My F&W
quick save (...)

Grilled Opah with Olives

  • TOTAL TIME: 20 MIN
  • SERVINGS: 4
  • FAST

With many tuna species on the decline, Erik Anderson of Nashville's Ortolan likes meaty, mild Hawaiian opah.

  1. 1 tablespoon unsalted butter
  2. Extra-virgin olive oil
  3. 1 anchovy fillet, chopped
  4. 1/4 teaspoon crushed red pepper
  5. 1 tablespoon Italian pine nuts
  6. 4 teaspoons chopped capers
  7. 2 Picholine olives, pitted and finely chopped
  8. 1 tablespoon freshly squeezed lemon juice
  9. Salt
  10. Four 6-ounce opah steaks (or swordfish steaks), cut 1 inch thick
  1. In a saucepan, melt the butter in 1 tablespoon of olive oil. Cook over moderate heat until the butter browns slightly and smells nutty, 2 minutes. Add the anchovy, crushed red pepper, pine nuts, capers, olives and lemon juice and cook for 1 minute. Season with salt and remove from the heat.
  2. Rub the opah with oil and season with salt. Grill over high heat until just cooked through, 1 1/2 minutes per side. Slice each steak into 4 pieces. Spoon the topping over the fish and serve.
Notes Opah is available at specialty fish markets or at honolulufish.com.
YOU MIGHT ALSO LIKE

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    advertisement

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.