Grilled Hawaiian Opah With Candied Lemons And Herb Salad Recipes

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ITALIAN GREENS AND HERB SALAD



Italian Greens and Herb Salad image

Provided by Giada De Laurentiis Bio & Top Recipes

Categories     side-dish

Time 20m

Yield 6 servings

Number Of Ingredients 11

1/4 cup fresh lemon juice
2 teaspoons grated lemon peel
1 teaspoon honey
1 teaspoon salt, plus more for seasoning
1/4 teaspoon freshly ground black pepper, plus more for seasoning
1/2 cup olive oil
1 head romaine lettuce, coarsely chopped
4 Belgian endives, thinly sliced crosswise
1 cup pitted kalamata olives, halved
1 cup (lightly packed) fresh Italian parsley leaves, coarsely chopped
3/4 cup (lightly packed) fresh basil leaves, torn into bite-size pieces

Steps:

  • Blend the lemon juice, lemon peel, honey, 1 teaspoon of salt, and 1/4 teaspoon of pepper in a blender. With the machine running, gradually blend in the oil.
  • Toss the lettuce, endive, olives, parsley, and basil in a large bowl with enough dressing to coat. Season the salad with more salt and pepper, to taste, and serve.

GRILLED HAWAIIAN OPAH WITH CANDIED LEMONS AND HERB SALAD



Grilled Hawaiian Opah with Candied Lemons and Herb Salad image

I really love opah because it rides the perfect line between steaky fish like swordfish and flakier fish like mackerel. It seemed like the perfect amount of metropolitan drama for Ben who loves every aspect of catching, cutting and preparing the fish he eats. I have done this with a large Spanish mackerel and a bluefish as well. The bitterness of the lemon rounds, melded with the natural sweetness of the saffron and honey really illuminates the otherwise mild flavor of this fish.

Provided by Alex Guarnaschelli

Categories     main-dish

Time 35m

Yield 2 servings

Number Of Ingredients 12

1/4 cup baby dandelion greens
1/4 cup picked fresh parsley leaves
1 small bunch fresh chives, sliced into 1-inch pieces
2 to 3 tablespoons honey
2 teaspoons saffron, chopped
1/4 teaspoon freshly ground black pepper, plus more for seasoning
Pinch kosher salt
2 lemons, 1 thinly sliced into rounds, 1 squeezed for juice
12 ounces Hawaiian opah (from belly or loin), skin removed, cut into 2 to 2 1/2-inch-thick steaks
Sea salt flakes, such as Maldon
2 tablespoons olive oil, plus more for brushing fish
1/2 cup picked fresh basil leaves

Steps:

  • Preheat the grill or a grill pan over high heat.
  • Combine the honey, saffron, pepper, kosher salt, lemons and 2 to 3 tablespoons water in a small saucepan and stir to combine. Simmer gently over medium heat, stirring occasionally and adding more water or honey as needed, until the consistency thickens and the lemon slices start to break down, about 25 minutes.
  • Meanwhile, sprinkle the opah on both sides with sea salt and pepper and lightly coat with the olive oil. Make sure the grill surface is clean, and then grill the fish on one side on the hottest part of the grill about 5 minutes, rotating halfway through to create diamond grill marks after about 3 minutes. Flip the fish using a fish spatula and repeat on the opposite side, cooking until fish is medium-rare, almost medium, another 4 to 5 minutes. Squeeze the lemon juice over the fish just before removing it from the grill and transfer to a serving plate. Brush the tops of the fish with a hint of olive oil and then cover with the candied lemons, followed by the basil, dandelion greens, parsley and chives.

GRILLED HAWAIIANS



Grilled Hawaiians image

Grilled cheese only better! Ham and pineapple add a tropical touch.

Provided by tball

Categories     Main Dish Recipes     Pork     Ham

Time 15m

Yield 4

Number Of Ingredients 5

3 tablespoons butter or margarine, softened
8 slices bread
4 slices Swiss cheese
8 slices thinly sliced cooked ham
1 (8 ounce) can crushed pineapple, drained

Steps:

  • Heat a large skillet over medium-high heat. Spread butter onto one side of each slice of bread. Place up to 4 of the slices of bread, butter side down in the skillet. Top each piece with one slice of cheese, two slices of ham, and about 2 tablespoons of the crushed pineapple. Place remaining slices of bread on top with the butter side up. When the bottom of the sandwich is golden brown, flip sandwiches, and cook until browned on the other side, about 1 minute. Repeat steps with remaining ingredients if all four sandwiches do not fit in your skillet.

Nutrition Facts : Calories 490.2 calories, Carbohydrate 35.7 g, Cholesterol 80.7 mg, Fat 28.7 g, Fiber 1.6 g, Protein 22.3 g, SaturatedFat 14.6 g, Sodium 1184.9 mg, Sugar 10.6 g

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