Grilled Opah with Mango and Avocado Salsa Citrus Vinaigrette an
Elevate your seafood game with this vibrant Grilled Opah with Mango and Avocado Salsa Citrus Vinaigrette. This tropical-inspired dish features perfectly grilled opah fillets, known for their firm texture and delicate flavor, paired with a refreshing mango and avocado salsa bursting with sweet and creamy notes. A zesty citrus vinaigrette, infused with orange, lime, and lemon juices along with a hint of cumin and chili powder, ties it all together with a flavorful punch. Ready in just 30 minutes, this recipe is ideal for a quick yet impressive dinner, whether you're hosting guests or treating yourself. Serve it alongside grilled vegetables or quinoa for a healthy, color-packed meal that's as delicious as it is beautiful. Perfect for summer grilling and seafood lovers alike, this recipe is a must-try!
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Recipe Information
Ingredients
- 4 pieces (6-8 oz each) Opah fillets
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 medium (diced) Ripe mango
- 1 large (diced) Avocado
- 0.25 cup (finely diced) Red onion
- 2 tablespoons (chopped) Cilantro
- 1 tablespoon Lime juice
- 3 tablespoons Orange juice
- 1 tablespoon Lemon juice
- 1 teaspoon Honey
- 1 clove (minced) Garlic
- 3 tablespoons Extra virgin olive oil
- 0.5 teaspoon Ground cumin
- 0.5 teaspoon Chili powder
Instructions
Preheat your grill to medium-high heat and lightly oil the grates to prevent sticking.
Brush each opah fillet with olive oil and season with salt and black pepper on both sides.
In a mixing bowl, combine diced mango, avocado, red onion, chopped cilantro, and lime juice. Gently toss and set aside to let the flavors meld.
In a small bowl, whisk together orange juice, lemon juice, honey, minced garlic, 3 tablespoons of extra virgin olive oil, ground cumin, and chili powder. Taste and adjust seasoning as needed. Set the vinaigrette aside.
Place the opah fillets on the grill. Cook for about 4-6 minutes on each side, or until grill marks are visible and the fish is cooked through with an internal temperature of 145°F (63°C).
Remove the fillets from the grill and let them rest for a couple of minutes.
Plate each grilled opah fillet and top generously with the mango and avocado salsa.
Drizzle the citrus vinaigrette over each fillet and the salsa for an added burst of flavor.
Serve immediately with your favorite sides, such as grilled vegetables or quinoa, and enjoy this tropical delight!
Nutrition Facts
Calories |
596 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.3 g | 44% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 109 mg | 36% | |
| Sodium | 618 mg | 27% | |
| Total Carbohydrate | 28.2 g | 10% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 19.5 g | ||
| Protein | 46.4 g | 93% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 53 mg | 4% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 1368 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
