Recipes Grilled Opah with Olives 5.0 (1) 1 Review With many tuna species on the decline, Erik Anderson of Nashville's Ortolan likes meaty, mild Hawaiian opah. By Erik Anderson Updated on September 11, 2015 Print Rate It Share Share Tweet Pin Email Total Time: 20 mins Yield: 4 Ingredients 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 Directions 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. Notes Opah is available at specialty fish markets or at honolulufish.com. Rate it Print