Grilled Opah With Mango And Avocado Salsa, Citrus Vinaigrette An Recipe

Name: Grilled Opah With Mango And Avocado Salsa, Citrus Vinaigrette An
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Citrus Vinaigrette; 1/4 cup olive oil; 1 tablespoon fresh lime juice; 1 tablespoon orange juice; 1/2 teaspoon lime zest; 1/2 teaspoon orange zest; 1 tablespoon honey (to taste); 1/4 teaspoon kosher salt; 1/2 teaspoon fresh ground black pepper; Salsa; 1 ripe mango, cubed; 1/4 cup diced red onion, rinsed in cold water; 1 -3 fresh red serrano chilie, minced (to taste); 1/2 medium red bell pepper, minced; 1 tablespoon chopped cilantro; 1 ripe but slightly firm avocado, cubed; Fish; 2 (6 ounce) fresh opah fillets; olive oil; kosher salt & freshly ground black pepper; Garnish; baby lettuce; 1/4 cup pine nuts, lightly toasted

Servings: persons

Citrus Vinaigrette
1/4 cup olive oil
1 tablespoon fresh lime juice
1 tablespoon orange juice
1/2 teaspoon lime zest
1/2 teaspoon orange zest
1 tablespoon honey (to taste)
1/4 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
Salsa
1 ripe mango, cubed
1/4 cup diced red onion, rinsed in cold water
1 -3 fresh red serrano chilie, minced (to taste)
1/2 medium red bell pepper, minced
1 tablespoon chopped cilantro
1 ripe but slightly firm avocado, cubed
Fish
2 (6 ounce) fresh opah fillets
olive oil
kosher salt & freshly ground black pepper
Garnish
baby lettuce
1/4 cup pine nuts, lightly toasted

1
Make citrus vinaigrette by combining all the ingredients in a jar or a tight-sealing plastic container. Shake to blend.
2
Make salsa by combining mango, red onion, chile, bell pepper, and cilantro with 2 tablespoons of the vinaigrette. Very gently, lightly mix in the avocado into the mango mixture. Drizzle with one more tablespoon of vinaigrette, then cover and refrigerate until ready to serve.
3
Brush opah with olive oil and add salt and pepper to taste, put on preheated grill, cook 6-8 minutes per side, being careful not to overcook.
4
Or, preheat oven to 375. Season fish with salt and pepper. Heat a non-stick pan with olive oil, and sear all sides of the opah. When all sides have a nice golden brown hue, place pan in heated oven for a few minutes to finish.
5
Place salad greens and toasted pine nuts in bowl and toss with remaining vinaigrette. Place a mound of salad on each serving plate. Place fish on top the salad then top with mango-avocado salsa. Drizzle any additional vinaigrette around the plate.

273

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: Citrus Vinaigrette, 1/4 cup olive oil, 1 tablespoon fresh lime juice, 1 tablespoon orange juice, and more.

Yes, Grilled Opah With Mango And Avocado Salsa, Citrus Vinaigrette An falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Grilled Opah With Mango And Avocado Salsa, Citrus Vinaigrette An

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