Pan Seared Opah Nicoise Salad

Opah is one of my favorite fish to cook, but one that is not well known. It is like a tuna texture with mild flavor and a beautiful pink color. If you can get your hands on some, I recommend trying it out.

One of my favorite ways to prepare it is pan searing it and cooking it medium rare. Here I served it with a warm nicoise salad and it made a great lunch!

Ingredients:

• 1 opah filet, thick cut
• salt and pepper
• avocado oil
• 1 cup hericot verts, blanched
• 1 cup fingerling potatoes, roasted
• 1 cup cherry tomatoes, halved
• 1/4 cup olives, halved
• 1 lemon, juiced

Preparation:

STEP 1.

Prepare the warm nicoise salad. Roast the potaotes, blanch the hericot verts, and in a pan saute the hericot verts, tomatoes and olives with salt and pepper until warmed through.

STEP 2.

Salt and pepper the opah filet all over. Heat a stainless steel pan or cast iron over medium high heat and add avocado oil. Once warmed, add the opah to cook. Sear the opah 2 minutes per side for medium rare cook, or one minute per side for rare cook. Remove from the pan once cooked on all sides.

STEP 3.

Slice into thin slices and serve over the warm nicoise salad.