Ingredients
Opah fillets
1 tbsp ginger, grated
Juice of 3 lemons
Cilantro, about 1/4 cup chopped
1 tbsp soy sauce
1/4 of cup olive oil
1/2 cup of white wine
Pat of butter
Salt
Pepper
Garlic, 4 minced cloves
1/2 red onion
Swiss chard, about 2 cups chopped
Stock, ideally fish stock, but can substitute chicken stock or water (1/2 a cup)
Cooking Instructions
Mix ginger, lemon juice, cilantro, soy sauce, cilantro, and 1/2 of the garlic together. Add some salt and ground pepper. Reserve about a 1/4 of the liquid. To remaining liquid add the olive oil. Marinate opah for 20 minutes.
While the opah is marinating, take about a 1/2 of the red onion, the remaining garlic, and 2 tbsp of olive oil. When onions are translucent add in the swiss chard. Add in broth and cook on medium-high heat until the chard is tender. Add more liquid if necessary.
Remove opah from marinade. Salt and pepper. Sear opah on a grill or on a hot cast iron pan when the oil begins to smoke. Cook until done (be careful, you don’t want to overcook it). Remove from heat and cover with aluminum foil.
Remove chard from pan reserving the cooking liquid. Add in reserved marinade and wine, bring to a boil, then reduce heat to a simmer until the alcohol burns off. Remove from heat. Plate the chard, top with the cooked fish. Add the butter to the sauce and swirl to thicken slightly and add create a nice sheen. Pour sauce over fish.
Optional: Tropical Hawaiian Salsa
1/2 red onion, diced
1/4 cup diced tomatoes, seeds removed
1/2 cup pineapple, diced (can use canned but remove liquid)
If available, 1/4 cup mango, diced
1/4 cup parsely
Mix ingredients together. Let sit at least two hours. Top fish with it.
Note: Ideally the fish should be served with jasmine rice.
