The opah’s mild, sweet flavor goes well with a complementary sweet glaze or sauce. This simple glaze with apricot preserves and a splash of fresh lemon juice creates a tangy contrast and will work well with tuna, swordfish, or even thick-cut salmon steaks.
- 2 tsp unsalted butter
- 1 small garlic clove, finely chopped
- 1/4 cup apricot preserves
- 1 tbsp fresh lemon juice
- Sea salt
- Freshly ground black pepper
- 1 12-oz piece of opah, about 1-1/2 inches thick, halved
- Olive oil, for rubbing
- Light a grill for medium heat with space for off-heat grilling, if needed.
- Heat a small saucepan over medium-low heat and melt the butter. Add the garlic and sauté 2 minutes.
- Add the apricot preserves and lemon juice and season with salt and pepper. Cook, stirring frequently, until the glaze thickens, 4 minutes.
- Remove from the heat, cover, and let stand.
- Rub the opah pieces with olive oil and season with salt and pepper. Rub the grill grate with oil.
- Grill the fish off heat until lightly charred on the outside and but still opaque in the middle, 3-4 minutes per side, depending on thickness. (Tip: If your fish pieces are very thick, you can turn them to grill on all 4 sides for about 2 minutes each, instead of just grilling on the top and bottom sides.)
- Transfer to plates, brush with glaze, and serve right away.
Adapted from www.thebrinylemon.blogspot.com