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Rosemary grilled opah moon fish recipe

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Rosemary grilled opah moon fish recipe

Ingredients

  • 1 tablespoon unsalted butter
  • Extra-virgin essential 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 fresh lemon juice
  • Salt
  • Four 6-ounce opah steaks (or swordfish steaks), cut 1 " thick

Steps to make this recipe

  1. Inside a saucepan, melt the butter in 1 tablespoon of essential olive oil. Prepare over moderate heat before the butter browns slightly and smells nutty, 2 minutes. Add some anchovy, crushed red pepper, pine nuts, capers, olives and fresh lemon juice and prepare for one minute. Season with salt and take away in the heat.
  2. Rub the opah with oil and season with salt. Grill over high temperature until just cooked through, 1 1/2 minutes per side. Slice each steak into 4 pieces. Spoon the topping within the fish and serve.

Notes

Opah can be obtained at niche fish markets or at honolulufish.com .

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