Grilled Opah With Mint And Basil Chutney
Opah With Mint And Basil Chutney – Clean & Delicious
This dish was a team effort. My hubby did the grilling and I made the chutney. All I did to the Opah was rub it with a little olive oil and season it with salt and pepper. Then he just grilled them for about four to five minutes on each side and they were ready to go.
The Opah was really good on the grill, the flavor is mild and sweet but also very rich. Opah has a good dose of healthy fats, so it’s a great choice if you can find some. If you want to read a little more on Opah, you can do it right here. As for the chutney, I had some basil and mint in the fridge that I bought at the Farmers Market earlier that week so I decided to use it with the fish. I love making fresh herb sauces like this one, it adds so much flavor without adding a ton of extra fat or calories. This chutney was a great compliment to the fish, it was very bright and flavorful but not over powering. Enjoy!
Grilled Opah With Mint And Basil Chutney
Yield: Serves 2
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Ingredients:
- 2-6oz pieces of Opah
- 4 scallions, sliced
- 1-2 clove of garlic, chopped
- ½ cup of basil
- 1/3 cup of mint leaves
- ¼ cup parsley
- Juice of one lemon
- 3 tbsp of extra virgin olive oil plus a little extra to rub on fish
- ¼ cup of water
- 1 tsp of honey
- Salt and pepper to taste
Directions:
Mint and Basil Chutney
Combine scallions, garlic and salt in a food processor and blend until everything is minced up. Add in basil, mint, and parsley and pulse until it’s all minced down (you may have to do this in batches).
Add olive oil and blend until it’s all combined. Then add water, lemon juice and honey.
Give it a taste…does it need more salt? Maybe a little more water? You decide!! Once you've got it right set it aside while you grill up your fish.
Simply Grilled Opah
Pre-heat your grill on high for about ten minutes.
Rub each piece of fish with a little olive oil and then season with salt and pepper.
Place fish on a pre heated medium high grill and allow to cook about four to five minutes on each side or until cooked thru. Top with chutney and enjoy!
Makes 2 servings (with plenty of extra chutney).
Nutritional Analysis
Serving size: 1 Opah fillet w/ 2 tbsp of Mint and Basil Chutney Calories: 245; Total Fat: 6.9g; Saturated Fat: 0.8g; Cholesterol: 0mg; Sodium: 3mg; Carbohydrate: 2.4g Dietary Fiber: 0.3g; Sugars: 1.7g; Protein: 42.2g
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I’m Dani, a Health Counselor, Weight Loss Coach, Fitness Enthusiast and Mom specializing in making simple, nourishing meals fun, fresh, and delish!
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This sounds yum…I am new to Opah..must try it….as for chutneys I love them, I usually make them with cilantro, mint and raw mangoes. Never tried Basil in chutneys, but definitely worth a try!!
Sanjaya – Yum… I love the sound of mango, cilantro, and mint. I definitely need to give THAT a try!!
This looks very gourmet! I love mint and basil together. It is such a perfect combination.
For leafy greens, I still think you need to try dandelion greens. They are DELICIOUS. I don’t know about the nutritional aspect of them, though.
Kari – It may look gourmet, but trust me…it’s “stupid simple”. As for the dandelion greens, it’s so funny that you mention them. I have a video going up in the next couple days using dandelion greens…and you’re right, they are delicious:)! I also posted a video a while back using them…if your interested you can find it under Penne with salmon and greens!
One of my all-time favorite summer main course salad’s is Nigella Lawson’s Steak & Lemon Salad. Mmmm…it’s so perfect with the saltiness of the Parmesan, the richness of the steak, the heat of the chili’s, the sourness of the lemon and the crunch of the mixed greens. That is one leafy green recipe you must try!
Here is the recipe
Kindra – Mmmmm, that salad sounds amazing. I think I may have that cookbook b/c it sounds familiar. Thanks for the link, I’ll be sure to give it a try:).
I haven’t had a chance to post this recipe yet, but the other day I made some great really simple chard. Here’s the basic idea:
Remove and chop the leaves from two heads of chard.
Sautee up some garlic and shallots in olive oil. Add in the chard and 1/2 cup or so of chicken broth, salt and red pepper flakes. Cover and let cook down.
Turn off the heat and stir in a couple tablespoon of apple cider vinegar.
That’s it! So easy and the cider vinegar cuts down on some of the bitterness that you can get from greens. Two meat and potatoes boys even loved this with our dinner!
Amy – Ahhhhh, thanks for the idea. I need all the help I can get this month with leafy green recipe suggestions:). That recipe sounds great AND easy (my fav)!!
Basil and mint chutney sounds really good, especially with grilled fish, thank you for sharing this recipe!
Margot
Coffee and Vanilla – Thanks for stopping by! Hope you get to try this one:)!
I just caught an 100lb. Opah fishing out of San Diego, Ca. south in Mexican waters and was trying to figure out how I was going to eat this fish! This recipe looks like a winner to me! And by the way, I ate some of it sashimi style raw and it was fantastic!
Thanks for the recipe!
Tim Thomas
love opah great fish
like that it wasnt done with tropical fruits most recipes have it that way
gonna use your chutney with basic spherifation as a garnish
i really like the site
This recipe was amazing, simple and so good. Calling the herb sauce chutney was a bit deceiving as I picture chutney as a thicker chunkier sauce but it all turned out well. I would highly recommend this recipe and to try Opah if you haven’t already!
Just made this tonight and it was great! Thanks for the delicious recipe.