Recipes

Grilled Opah with Olives

Name: Grilled Opah with Olives
Total time: 20 min
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

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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

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.