Grilled Hawaiian Opah With Candied Lemons And Herb Salad
Serves: 4
Isabella Feil
1 January 1970
Based on User reviews:
55
Spice
47
Sweetness
48
Sourness
40
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
Directions:
1
Preheat the grill or a grill pan over high heat
2
Combine the honey, saffron, pepper, kosher salt, lemons and 2 to 3 tablespoons water in a small saucepan and stir to combine
3
Simmer gently over medium heat, stirring occasionally and adding more water or honey as needed, until the consistency thickens and the lemon slices start to break down, about 25 minutes
4
Meanwhile, sprinkle the opah on both sides with sea salt and pepper and lightly coat with the olive oil
5
Make sure the grill surface is clean, and then grill the fish on one side on the hottest part of the grill about 5 minutes, rotating halfway through to create diamond grill marks after about 3 minutes
6
Flip the fish using a fish spatula and repeat on the opposite side, cooking until fish is medium-rare, almost medium, another 4 to 5 minutes
7
Squeeze the lemon juice over the fish just before removing it from the grill and transfer to a serving plate
8
Brush the tops of the fish with a hint of olive oil and then cover with the candied lemons, followed by the basil, dandelion greens, parsley and chives