Opah—also called moonfish because of its disc-like shape—is a large,
colorful, deep-water fish common in the waters surrounding Hawaii and other
tropical regions. Its colorful skin features hues of bluish silver, orange, and
red, while the flesh ranges from areas of light pink to reddish-orange—but it
all tends to turn white when cooked. Like tuna or swordfish, opah is typically
cut into thick, steak-like filets, and its firmness makes it a great fish for
grilling.
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From National Geographic.com. Photo by Ralph Pace |
The opah’s mild, sweet flavor goes well with a complementary sweet glaze
or sauce. Here, I made a simple glaze with apricot preserves and a splash of fresh
lemon juice for a tangy contrast. If you can’t find opah in your local fish
market, the glaze will work well with tuna, swordfish, or even thick-cut salmon
steaks.
Note: I made
a hot lump-charcoal fire and let the coals cool to medium to medium-low so I
could grill the fish directly over them. If you don’t have time to wait for the
coals to cool a bit, simply grill the fish close
to the fire but not directly above the flames. This prevents the tender flesh
from burning quickly, while still resulting in a nice char and light, smoky
flavor.
Serves 2
Ingredients
- 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
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Opah Steak |
Preparation
- 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 while the fish grills.
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Garlic in Butter |
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Glaze Beginning to Cook |
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Apricot-Lemon Glaze |
- 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.)
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Fish Beginning to Cook |
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Grilled Opah |
Transfer to plates, brush with glaze, and serve
right away.
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Grilled Opah (Moonfish) with Apricot-Lemon Glaze |
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