This seared opah with papaya-avocado salsa is a mouth-watering combination of sweet and tart fruits, buttery fish and creamy avocados. Takes you to the tropics – in less than 30 minutes!
- ½ lemon, juiced,
- 1 pound opah or other firm fish
- extra virgin olive oil, about 2 tablespoons
- salt and pepper to taste
For the Salsa:
- 1/2 papaya (or mango if that is more readily available), diced
- 1/2 cup pineapple, diced
- 1 ripe avocado, diced
- ½ lemon, juiced
- 1/2 lime, juiced
- zest of 1 lemon
- 1/2 orange, juiced
- ¼ cup sweet or red onion, minced
- 1 tablespoon cilantro, coarsely chopped
- ¼ teaspoon salt
- ¼ teaspoon fresh black pepper
- Cut opah into smaller fillets the same width as the fillet is thick so that it will sear evenly.
- Squeeze lemon all over all sides of fish.
- Salt and pepper all sides of fish.
- Heat olive oil in frying pan. Sear fish over high heat for about 1-2 minutes per side so that the inside is still pink.
- Serve on plates with the papaya-avocado salsa.
For opah, substitute other fresh, sashimi-quality fish such as ahi tuna, salmon fillet, mahi-mahi, or monchong.
Keywords: fresh fish, fresh fruit salsa, papaya, citrus, sashimi, fish dinner, seared opah, seared fish, gluten-free, dairy-free, 30-minute meal