Blackened Opah

Oh my goodness. It’s the last day of August, and I haven’t posted since the first. It’s the end of summer, but wait…was summer here? It’s been so cold, and the grapes are 2+ weeks behind. My skin is still white white white, and um…I haven’t made it to the beach since last year? I almost feel like a bad Californian!

Luckily, we’ve been eating well. We managed to BBQ a lot, at least once a week, and I grilled fish for the first time – enter, this Opah.

Opah are huge – like, as big as your wingspan. They aren’t intentionally fished, but are caught in the nets made for tuna, and the texture is like a cross between Tuna and Swordfish. When I went to Pier 46, I was planning on getting Swordfish, but once I saw the Opah I knew I needed to try something new, and Eric was very patient in answering all my questions (as always!). Pier 46 is the best!

Blackened Opah

Blackening Rub
2 teaspoons sea salt
1 teaspoon fresh cracked pepper
1.5 teaspoons paprika
1 Tablespoon dried thyme
1 teaspoon cayenne

3/4 pound piece of Opah

Mix together spices and rub into Opah (you can brush the fish with melted butter or olive oil before hand for a little more flavor/calories). Let rest while you heat the grill. When grill is ready, cook fish a few minutes per side, depending on the thickness of your steak. Try to just flip it once, but it’s ok if you need to do a little more time per side. Serve with your favorite summer sides…it’s that easy! YUM!

This was my first time making a blackening rub, so this is super basic. Feel free to experiment with different herbs and spices – I’d love to hear your favorite concoctions!

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