Best 3 Grilled Opah With Mango And Avocado Salsa Citrus Vinaigrette An Recipes
Grilled opah, a delectable fish known for its mild and steak-like flavor, pairs perfectly with the vibrant flavors of mango, avocado, and a tangy citrus vinaigrette. This dish is a symphony of taste and texture, with the grilled opah providing a firm and succulent base, the mango and avocado adding a sweet and creamy contrast, and the citrus vinaigrette tying it all together with its bright and acidic notes. Enjoy this grilled opah recipe as a healthy and flavorful main course that will surely impress your family and friends.
Check out the recipes below so you can choose the best recipe for yourself!
GRILLED OPAH WITH MANGO AND AVOCADO SALSA, CITRUS VINAIGRETTE AN
Do NOT overcook this fish, as it will become dry! This is good with a side of toasted quinoa. Adapted from a recipe on grouprecipes.com.
Provided by zeldaz51
Categories Mango
Time 30m
Yield 2 serving(s)
Number Of Ingredients 19
Steps:
- Make citrus vinaigrette by combining all the ingredients in a jar or a tight-sealing plastic container. Shake to blend.
- Make salsa by combining mango, red onion, chile, bell pepper, and cilantro with 2 tablespoons of the vinaigrette. Very gently, lightly mix in the avocado into the mango mixture. Drizzle with one more tablespoon of vinaigrette, then cover and refrigerate until ready to serve.
- Brush opah with olive oil and add salt and pepper to taste, put on preheated grill, cook 6-8 minutes per side, being careful not to overcook.
- Or, preheat oven to 375. Season fish with salt and pepper. Heat a non-stick pan with olive oil, and sear all sides of the opah. When all sides have a nice golden brown hue, place pan in heated oven for a few minutes to finish.
- Place salad greens and toasted pine nuts in bowl and toss with remaining vinaigrette. Place a mound of salad on each serving plate. Place fish on top the salad then top with mango-avocado salsa. Drizzle any additional vinaigrette around the plate.
GRILLED MANGO & AVOCADO SALAD
Its so light, delicious, easy to make, and not to mention healthy! Mango and Avocado is simply the best combination you could ever make. A big hit with all my family and friends! -Amy Liesemeyer, Tucson, Arizona
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Cut a thin slice off the bottom of each mango. Standing mango upright, slice off a large section of flesh, cutting close to the pit. Rotate and repeat until all flesh is removed., Brush mangoes with canola oil; place on greased grill rack. Cook, covered, over medium heat or broil 4 in. from heat 6-8 minutes or until lightly browned, turning once. Remove from heat; cool slightly. Cut into 3/4-inch cubes., Meanwhile, in a large bowl, whisk lime juice, olive oil, sesame seeds, salt and, if desired, cilantro and mint. Add mangoes, cucumbers and avocados; toss to coat. Refrigerate until serving.
Nutrition Facts : Calories 249 calories, Fat 15g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 152mg sodium, Carbohydrate 31g carbohydrate (24g sugars, Fiber 6g fiber), Protein 3g protein. Diabetic Exchanges
MANGO-AVOCADO SALAD WITH LIME VINAIGRETTE
Inspired by Vietnamese green papaya salad, this salad stars ripe, juicy mangoes and dresses them in the classic punchy lime-fish sauce dressing. Tender torn greens, crunchy sweet snap peas and creamy avocado round out this dish with both crispy and creamy bites. The cooling salad is the perfect side to accompany grilled or roasted fish, chicken, or steak. If mangoes are unavailable, tomatoes or sweet stone fruit like peaches are tasty options.
Provided by Kay Chun
Categories lunch, weeknight, salads and dressings, appetizer, side dish
Time 15m
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- In a large bowl, combine oil, lime juice, shallot, fish sauce, sugar and garlic; season with salt and pepper. Whisk until well blended, then stir in half of the cilantro. Reserve half of the dressing in a small bowl for serving.
- Arrange lettuce in an even layer on a serving platter. Add mangoes, snap peas and avocados to the large bowl and gently toss to evenly coat in the dressing.
- Arrange salad over lettuce and garnish with the remaining cilantro. Serve with the reserved dressing on the side, for drizzling.
Tips:
- Choose Fresh Ingredients: Use fresh opah fillets, ripe mangoes, and avocados for the best flavor and texture.
- Properly Season the Opah: Season the opah fillets with salt, black pepper, and paprika to enhance their flavor before grilling.
- Grill the Opah to Perfection: Grill the opah fillets over medium-high heat until they are cooked through but still moist and flaky. Avoid overcooking to prevent dryness.
- Make a Refreshing Mango and Avocado Salsa: Combine diced mangoes, avocados, red onion, cilantro, lime juice, salt, and pepper to create a vibrant and flavorful salsa that complements the grilled opah.
- Prepare a Tangy Citrus Vinaigrette: Whisk together olive oil, lemon juice, orange juice, Dijon mustard, honey, salt, and pepper to make a citrusy vinaigrette that adds a bright and tangy flavor to the dish.
- Assemble and Serve: Place the grilled opah fillets on a bed of mango and avocado salsa, drizzle with the citrus vinaigrette, and garnish with fresh cilantro. Serve immediately while the opah is still warm.
Conclusion:
Grilled opah with mango and avocado salsa and citrus vinaigrette is a delicious and healthy seafood dish that combines the best of summer flavors. The tender and flaky grilled opah pairs perfectly with the refreshing salsa and tangy vinaigrette, creating a delightful balance of flavors and textures. This dish is sure to impress your friends and family and is perfect for a summer barbecue or a special occasion meal. The combination of fresh ingredients, simple preparation, and bold flavors makes this recipe a must-try for seafood lovers looking for a unique and flavorful dish.
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