The sun has finally returned after a miserable rainy week. It is May already and I could not believe it when the temperature dropped back to the 40s at the beginning of this week. Since it is finally sunny and warm again today, my partner and I decided to celebrate by firing up our grill. We both love grilling when the weather is nice and doesn’t everything taste good on the grill, whether it is meat, seafood or vegetables? Grilling also requires little preparation time as well as easy clean-up.
Tips for grilling fish
The trick for grilling fish is to make sure your grill is hot enough and the grates are well oiled. Besides, you should flip the fish only when it has released itself from the grill, otherwise it will stick.
What is opah?
I did not know there is such a thing until about a month ago when our fishmonger introduced it to us, saying it is his favorite fish for grilling. Opah, also called moonfish, is very popular in Hawaii. It has translucent pinkish flesh, which turns white when fully cooked. I like both its flavor and texture and I think it is a hybrid of tuna and Chilean sea bass. Opah has high fat content and when fully cooked, it is still moist, firm but not dry, with mild and buttery flavor. I used very simple seasoning in this recipe, mainly salt and pepper, because the fish itself is already buttery and delicious and the asparagus is so tender and sweet. Salt and pepper help to enhance instead of masking their flavors.
Here’s the fun fact: opah is the first warm-blooded fish ever found. This fish is rich in omega-3 fatty acids, niacin, selenium and phosphorus. However, some articles say it also has a moderate to high level of mercury so opah should be eaten in limited amount and pregnant ladies may want to avoid it.
Another great grilled fish recipe you should try is this Grilled whole branzino with lemon caper sauce.