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Seared Opah with Papaya-Avocado Salsa 

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!
Course Main Dish
Cuisine American
Keyword 30-minute meal, citrus, dairy-free, fish dinner, fresh fish, fresh fruit salsa, Gluten-free, papaya, sashimi, seared fish, seared opah
Prep Time 15 minutes
Cook Time 15 minutes
Servings 5 servings
Author Beth of A Meal In Mind


  • 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.