Grilled Opah with Olives Recipe

Name: Grilled Opah with Olives
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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.
2
Cook over moderate heat until the butter browns slightly and smells nutty, 2 minutes.
3
Add the anchovy, crushed red pepper, pine nuts, capers, olives and lemon juice and cook for 1 minute.
4
Season with salt and remove from the heat.
5
Rub the opah with oil and season with salt.
6
Grill over high heat until just cooked through, 1 1/2 minutes per side.
7
Slice each steak into 4 pieces.
8
Spoon the topping over the fish and serve.

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* 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 10 ingredients. The key ingredients include: 1 tablespoon unsalted butter, Extra-virgin olive oil, 1 anchovy fillet, chopped, 1/4 teaspoon crushed red pepper, and more.

Yes, Grilled Opah with Olives falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Grilled Opah with Olives

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