Best 3 Grilled Hawaiian Opah With Candied Lemons And Herb Salad Recipes

**Grilled Hawaiian Opah with Candied Lemons and Herb Salad: A Culinary Journey to Paradise**

Indulge your senses in a tantalizing culinary adventure with our Grilled Hawaiian Opah with Candied Lemons and Herb Salad. This exquisite dish combines the vibrant flavors of the Pacific with a symphony of textures and colors. The star of the show is the opah, a prized fish known for its delicate, flaky flesh and rich flavor. Fresh herbs from the garden, such as basil, mint, and chives, add a burst of aromatic freshness to the dish. Candied lemons, with their sweet-tart flavor, provide a delightful contrast to the savory fish. Grilled to perfection, the opah is complemented by the vibrant herb salad, tossed in a tangy vinaigrette. This recipe is a true celebration of the bounty of Hawaii, offering a unique and unforgettable dining experience.

Here are our top 3 tried and tested recipes!

SIMPLY SEARED OPAH

Simply Seared Opah image

I couldn't find a simple recipe for opah (also known as moonfish) so I just seared it and it was so good. The flavor of the fish can stand on its own.

Provided by trixiefaux

Categories < 15 Mins

Time 10m

Yield 2 serving(s)

Number Of Ingredients 4

Ingredients

1/2 a lemon
extra virgin olive oil
1 lb fish, opah
salt and pepper

Steps:

Sqeeze lemon all over both sides of fish. Salt and pepper both sides of fish. Heat olive oil in frying pan. Sear fish over high heat for about 3-4 minutes per side. Serve.

GRILLED HAWAIIANS

Grilled Hawaiians image

Grilled cheese only better! Ham and pineapple add a tropical touch.

Provided by tball

Categories Main Dish Recipes Pork Ham

Time 15m

Yield 4

Number Of Ingredients 5

Ingredients

3 tablespoons butter or margarine, softened
8 slices bread
4 slices Swiss cheese
8 slices thinly sliced cooked ham
1 (8 ounce) can crushed pineapple, drained

Steps:

Heat a large skillet over medium-high heat. Spread butter onto one side of each slice of bread. Place up to 4 of the slices of bread, butter side down in the skillet. Top each piece with one slice of cheese, two slices of ham, and about 2 tablespoons of the crushed pineapple. Place remaining slices of bread on top with the butter side up. When the bottom of the sandwich is golden brown, flip sandwiches, and cook until browned on the other side, about 1 minute. Repeat steps with remaining ingredients if all four sandwiches do not fit in your skillet.

Nutrition Facts : Calories 490.2 calories, Carbohydrate 35.7 g, Cholesterol 80.7 mg, Fat 28.7 g, Fiber 1.6 g, Protein 22.3 g, SaturatedFat 14.6 g, Sodium 1184.9 mg, Sugar 10.6 g

GRILLED OPAH WITH MANGO AND AVOCADO SALSA, CITRUS VINAIGRETTE AN

Grilled Opah With Mango and Avocado Salsa, Citrus Vinaigrette An image

Do NOT overcook this fish, as it will become dry! This is good with a side of toasted quinoa. Adapted from a recipe on grouprecipes.com.

Provided by zeldaz51

Categories Mango

Time 30m

Yield 2 serving(s)

Number Of Ingredients 19

Ingredients

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
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
2 (6 ounce) fresh opah fillets
olive oil
kosher salt & freshly ground black pepper
baby lettuce
1/4 cup pine nuts, lightly toasted

Steps:

Make citrus vinaigrette by combining all the ingredients in a jar or a tight-sealing plastic container. Shake to blend.
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.
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.
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.
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.

Tips:

For the best results, use fresh opah fillets that are about 1 inch thick.
If you can't find opah, you can substitute another firm-fleshed fish, such as swordfish or tuna.
To make the candied lemons, be sure to use unwaxed lemons. You can also use a vegetable peeler to remove the zest from the lemons.
If you don't have a grill, you can cook the opah in a grill pan over medium heat.
The herb salad is a great way to add a refreshing touch to the dish. You can use any combination of herbs that you like, such as basil, cilantro, or mint.

Conclusion:

Grilled Hawaiian opah with candied lemons and herb salad is a delicious and healthy dish that is perfect for a summer meal. The opah is grilled to perfection and the candied lemons and herb salad add a bright and flavorful touch. This dish is sure to impress your guests!