GRILLED OPAH WITH SEA SALT AND MANGO-AVOCADO SALSA
Rub opah with olive oil. Season lightly with sea salt and set aside (room temperature). Prepare grill or grill pan to high heat. In a small bowl, combine the mango and avocado. Add lime juice, drizzle of agave nectar, chili flakes and a little salt and pepper.
Gently combine, taste, and adjust seasonings as necessary. Cover and refrigerate.
When grill or grill pan is ready, oil liberally and grill opah until just cooked through, but not overdone, about 3-6 minutes per side, depending on the thickness of your fillets. Let rest for a couple minutes, then cut into 4 pieces. Spoon salsa over top and serve with
2 lbs. opah (moonfish), divided into two 1-lb. pieces
Extra-virgin olive oil
Coarse sea salt
1 mango, pitted, peeled, and diced
1 ripe avocado, diced
Juice from 1 small lime
Agave nectar, to taste
Pinch of chili flakes
Freshly ground pepper