With many tuna species on the decline, Erik Anderson of Nashville's Ortolan likes meaty, mild Hawaiian opah. More Sustainable Seafood Recipes
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.
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 honolulufish.com.