Monkey King is staying home with Baby Monkey this Thanksgiving week. They spent the day playing music, deciphering codes and running errands. As my way of showing appreciation for such high quality childcare, I decided to convert the polka dot fish I bought over the weekend into a feast. The recipe is very similar to my Yellowtail Nobu and Mango Salsa, except this time, I am substituting the mango with pineapple.
Polka dot fish, also known as Opah, or moonfish, has a polka dot skin that is just too cute to resist. Since I didn’t have a lot of time to consult with my usual resources tonight, I am making my Opah with Nobu-inspired recipe, and Pan-Seared Opah with Pineapple Salsa.
Opah with Pineapple Salsa
Makes 2 servings
- 1 cup ripe pineapple
- 1 clove minced garlic
- 10 chopped Thai Basil leaves. I use the Thai Basil this time instead of mint because I think Thai Basil will complement pineapple better.
- half diced red onion
- 1 minced jalapeno
- pinch of salt
- 1 dash of Ponzu sauce
- and last but not least, the polka dot fish!
- Pineapple Salsa: can be made in advance
- Mix the pineapple, Thai basil, red onion, garlic, jalapeno, salt and ponzu sauce well and store it in an air-tight jar.
- Season one side of Opah with salt and pepper
- Heat vegetable oil in a pan with medium to high heat
- Place the non-seasoned fish side on the left-over graded garlic
- Sear the side with salt and pepper first, about 20 seconds
- Flip and sear the garlic coated side last, about 15 seconds
- Immediately plate the fish for medium rare
- To plate, I placed the pan-seared Opah atop garlic sauteed spinach
- Add the pineapple salsa
- Add the wine, and my Opah Nobu-Inspired appetizer, and dinner is served!