Grilled Opah with Olives


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

Total Time:
20 mins


  • 1 tablespoon unsalted butter

  • Extra-virgin olive oil

  • 1 anchovy fillet, chopped

  • 1/4 teaspoon crushed red pepper

  • 1 tablespoon Italian pine nuts

  • 4 teaspoons chopped capers

  • 2 Picholine olives, pitted and finely chopped

  • 1 tablespoon freshly squeezed lemon juice

  • Salt

  • 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.


Opah is available at specialty fish markets or at

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