You can really use this salsa on top of any white fish. Try Halibut, Swordfish, or Red Snapper if you can’t find Opah.
Coarse salt or Kosher salt and pepper
1 small tangerine or orange, peel and seeds removed, and diced
(or to taste)
(optional, for added spice)
Take the Opah out of the refrigerator rub with olive oil. Season lightly with sea salt and set aside (at room temperature). Meanwhile, prepare a charcoal grill (or a gas grill on high heat) or use a cast iron skillet to cook on your stovetop.
In a small bowl, combine the fruit, tomato and avocado. Add lime juice, a drizzle of juice, the chili flakes (if using), and a little salt and pepper. Gently stir everything together, taste, and adjust seasonings as necessary. Cover and refrigerate.
When the grill is ready, oil the grill grates. Add the Opah and grill until just cooked through, but not overdone, about 3-6 minutes per side, depending on the thickness of your fillets. Let rest for a couple minutes, then serve. If you are cooking in a pan, lightly spray with cooking spray so it doesn’t stick. Cook on all sides until cooked all the way through on medium heat. Roughly 5-6 minutes per side.
Place the Opah on plates and spoon some salsa over the top. Serve with steamed rice, and a handful of arugula tossed with some freshly squeezed lemon juice. Go ahead and add a little sprinkling of sea salt too!