Spicy Grilled Opah Print Email

4 opah fillets, 6-ounces each

Mix marinade ingredients in shallow glass of plastic dish. Add fish; turn to coat with marinade. Cover, and refrigerate 1 hour.

Remove fish from marinade; reserve marinade. Cover, and grill fish for 10 to 15 minutes, about 4 inches from medium-high coals. Brush occasionally with marinade, and turn once.

Serves 4 with Pineapple Chutney or Tony's Mango Salsa. -Sam Choy, The Choy of Seafood

1/4 cup tomato juice
2 TBS fresh lemon juice
1 TBS dry sherry wine
2 TBS soy sauce
2 TBS brown sugar
1 TBS light olive oil
1 TBS fresh ginger, minced
1/2 TSP ground cinnamon
1/2 TSP Anise seed, crushed
1/4 TSP ground nutmeg
1/4 TSP ground cloves
1 TBS sambal oelek (chili paste)
salt, to taste

Mix ingredients in mixing bowl, and set aside.

Pineapple Chutney:
2 cups pineapple, chopped
1 cup raisins
1 TBS fresh ginger, finely chopped
1 TBS garlic, finely chopped
1/2 TBS Sambal Oelek (Chili Paste)
1/2 cup rice vinegar
3/4 cup brown sugar
1/2 tsp cinnamon
1/2 tsp salt
1/2 cup macadamia nuts

Combine everything (except nuts) in a large saucepan, and cook slowly until pineapple is tender, about 30 minutes. Stir in nuts, and cook until chutney is of desired consistency. Makes about 1 quart. Sam Choy, The Choy of Seafood

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